22: 0820 (A2) Following food items were observed cold holding at improper temp on serving line: Chicken pieces 105'F, RIce 103'F, ,Pasta 93'F. Items had been on the line for a hour after being reheated to 165'F. Items were placed on sheet pan and chilled in walk in cooler and chilled to 41 degrees . Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
Additional Comments
Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH - cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC - under counter reach in cooler
Food Temperatures
Description
Temperature
State of Food
Cut Vegies-IT-RIC
40 °F
Cold Holding
36
Chocolate Milk-ST-Milk Case
40 °F
Cold Holding
Crispy Chicken Sandwich-IT-RIC
138 °F
Hot Holding
Ribs-IT-HH
188 °F
Reheating
Strawberry Milk-ST-Milk Box
35 °F
Cold Holding
Beans-IT-Line
153 °F
Hot Holding
Crispy Chicken-IT-HH
150 °F
Hot Holding
Chicken Wrap-IT-RIC
41 °F
Cold Holding
Pepperoni-IT-RIC
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
700
Sink and Surface
Acid
87 °F
No records found
Equipment Temperatures
Description
Temperature
Walk in Cooler
36 °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.
