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6-1C: .04(6)(d)Two containers of white rice cooked last night observed with temperatures above 41F. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Rice discarded. //
6-2: .04(6)(g)Cooked chicken observed with incorrect date of preparation. Cooked rib tips observed with no date of preparation. Two packages of deli meats observed without date the packages were opened. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Foods were labeled with correct dates. //
15C: .05(7)(a)2,3Clean dishes observed with old stickers. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Stickers removed. Dishes rewashed and sanitized. //
All cold/hot holding temperatures assessed are in compliance unless otherwise noted.
Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process.
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