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: OBSERVED STICKY RICE IN MAKER DETECTED AT 97F. OBSERVED CHOPPED PORK IN HOT HOLDING CABINET DETECTED AT 120F
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. ITEMS HAVE NOT BEEN OUT OF TEMPERATURE FOR MORE THAN 4 HOURS AND TIME MARKED TO BE DISCARDED AT 3PM. MONITOR EQUIPMENT FOR CORRECT HOT HOLDING TEMPERATURES. ENSURE POTENTIALLY HAZARDOUS ITENS ARE MAINTAINED AT 135F OR HIGHER.