Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding Potentially Hazardous Food at unapproved temperatures. Hot dogs in hot hold unit was measured at 100 F at the time of inspection. The time food was prepared was unknown due to food being brought over from another location. 20 hot dogs were voluntarily disposed by the operator.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Elevate all food containers minimum of 6 inches above the floor to prevent cross-contamination. Observed insulated food carriers stored directly on the floor under the food counter.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Ensure that electric hot hold unit is able to hold food at 135 F or above OR discontinue the use of this equipment at once.
Temperature of hot dogs in the electric hot hold unit was measured at 100 F at the maximum heating setting. Hot dogs were discarded. See violation #8.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide accurate and NSF approved probe thermometer for measuring food temperatures. No probe thermometer was available during the inspection.