19: 760 Observed chicken in the hot cabinet at 126F. It appears that this was not reheated to 165F before placing into the hot cabinet. (Immediate Correction Needed) Corrective Actions: Reheat to 165F within 2 hours and then hot hold at 135F or above. (PIC placed chicken in rethermalizer for 30 minutes. - Check internal temperature before placing in hot cabinet.)
Additional Comments
- Observed good handwashing and glove use. - Check internal temperatures of items coming out of the rethermalizer to ensure proper reheating temperatures before placing them in the hot holding cabinet or on the hot line. - Post the current permit in a place where it can be seen by the public.
Food Temperatures
Description
Temperature
State of Food
Taco beef in hot cabinet
163 °F
Hot Holding
Chicken on overflow hot line
164 °F
Hot Holding
Taco beef on main hot line
150 °F
Hot Holding
Beans on overflow hot line
174 °F
Hot Holding
Chicken
177 °F
Cooking
Steak in hot cabinet
150 °F
Hot Holding
Fish
173 °F
Cooking
Chicken in hot cabinet
126 °F
Hot Holding
Pico de gallo on overflow cold line
38 °F
Cold Holding
Diced tomato on main cold line
36 °F
Cold Holding
Rice on main hot line
159 °F
Hot Holding
Diced tomato in line stack cooler
37 °F
Cold Holding
Green beans in walk-in cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizer bucket
200
Quat.
No records found
Equipment Temperatures
Description
Temperature
Hot cabinet
170 °F
Walk-in freezer
7 °F
Stack cooler
41 °F
Chip hot cabinet
154 °F
Stack freezer
17 °F
Walk-in cooler
32 °F
Cold prep unit
41 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
