Observations & Corrective Actions

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: INTERNAL TEMPERATURE OF FOODS STORED IN THREE REFRIGERATION UNITS IN THE FACILITY ARE ABOVE 41 DEGREES F, SPECIFICALLY, IN THE PREP TABLE AT THE FRONT COUNTER, SLICED TOMATOES @ 52 DEGREES F, SHREDDED CHEESE @ 51 DEGREES F, PAR-COOKED CHICKEN @ 46 DEGREES F; IN THE TRUE 2-DOOR REFRIGERATION UNIT IN THE DRY GOODS STORAGE AREA: SLICED CHEESE @ 52 DEGREES F; AND IN THE TRUE SINGLE-DOOR REFRIGERATION UNIT IN THE DRY GOODS STORAGE AREA: YUMI BLUEBERRY YOGURT @ 57 DEGREES F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. MAINTAIN INTERNAL TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS AT COLD HOLDING TEMPERATURES OF 41 DEGREES F OR BELOW. Action taken: THE OPERATOR BEGAN WORKING TO REMOVE AND DISCARD FOODS THAT ARE OUT OF TEMPERATURE CONTROL. HAVE THE REFRIGERATION UNITS REPAIRED OR REPLACED. DISCUSSED CAPACITY OF REMAINING REFRIGERATION. THE OPERATOR STATED THEY WILL NEED TO REDUCE THE MENU AVAILABLE TO PASTRIES AND COFFEE BEVERAGES. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM THE PROPER OPERATION OF THE REFRIGERATION UNITS. At Re-inspection: INTERNAL TEMPERATURES OF FOODS IN THE PREP TABLE ARE: SLICED TOMATOES @ 55 DEGREES F, WHIPPED BUTTER @ 58 DEGREES F, COOKED SPINACH @ 48 DEGREES F, AND PESTO @ 42 DEGREES F. INTERNAL TEMPERATURES REMAIN ABOVE THE REQUIRED COLD HOLDING MAXIMUM OF 41 DEGREES F. THE OPERATOR WILL CEASE OPERATION OUT OF THE PREP TABLE UNTIL IT IS OPERATING PROPERLY. THE MENU SERVED SHOULD BE REVISED TO MEET CAPACITY REQUIREMENTS. ALL POTENTIALLY HAZARDOUS FOODS SHALL BE DISCARDED. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS OF THIS RE-INSPECTION. NOTE: THE OPERATOR RELOCATED THE POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN REFRIGERATION UNIT TO THE UPRIGHT KENMORE REFRIGERATION UNIT WHICH IS MAINTAINING INTERNAL TEMPERATURES AT 41 DEGREES F OR BELOW, SPECIFICALLY, SLICED CHEESE AT 37 DEGREES F AND SLICED HAM AT 36 DEGREES F. At Second Re-inspection: THE SANDWICH PREP TABLE IN THE ROOM ADJACENT TO THE FRONT COUNTER HAS INTERNAL TEMPERATURE OF FOODS AT THE FOLLOWING, PESTO @ 44 DEGREES F, MAYONNAISE @ 46 DEGREES F, AND SALSA @ 50 DEGREES F (THESE ARE IN THE UPPER PORTION OF THE REFRIGERATION UNIT). DISCARD FOODS OUT OF TEMPERATURE CONTROL FOR AN UNKNOWN PERIOD OF TIME. ITEMS STORED IN THE BOTTOM OF THE REFRIGERATION UNIT ARE, SHREDDED CHEESE @ 37 DEGREES F, SALMON @ 40 DEGREES F, CHAI TEA @ 41 DEGREES F. A RE-INSPECTION WILL OCCUR WITHIN 2 WEEKS TO CONFIRM THE PROPER COLD HOLDING TEMPERATURES FOR FOODS STORED IN THE TOP OF THE PREP TABLE. At Third Re-inspection: THE PREP TABLE REFRIGERATION UNIT IS OPERATING PROPERLY, MAINTAINING INTERNAL TEMPERATURES OF FOODS AT 41 DEGREES F OR BELOW, SPECIFICALLY, PESTO AT 28 DEGREES F AND SLICED MOZZARELLA CHEESE AT 38 DEGREES F. TOMATOES STORED IN THE PREP TABLE ARE AT 42 DEGREES F AND WERE SLICED WITHIN THE LAST 30 MINUTES. VIOLATION CORRECTED.