Proper reheating procedures for hot holding

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding Inspector observed pre-cooked bbq chicken being reheated for hot holding in the oven upon arrival in the kitchen. The temperature of the chicken was taken after it had been placed into the hot holding steam wells on the make-line, approximately 10-12 minutes after being placed into hot holding, according to employee and inspector’s time estimate. The temperature of the reheated chicken was not yet logged on the temperature logs for the foods placed into the steam wells. The chicken has an internal temperature of 120-160F. About half of the chicken in the pan was under 135F while the other half had an internal temp of 150-160F. Inspector and PIC reviewed the temperature logs for the food in the steam wells and the reheating procedure. Discussed taking temperatures in multiple spots/pieces when reheating food for hot holding. Commercially processed precooked foods should be reheated to at least 135F in all areas for hot holding (165F for foods premade at the establishment).

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked patty sausage and link sausage hot holding in the make-line steam wells with an internal temperature of 118-123F. According to PIC, the sausage was placed into the steam well about an hour prior to inspection. The hot held food from the steam wells is sometimes cooled down and served at the salad bar after breakfast. PIC will discard the sausage at the end of breakfast service, in one hour, so that the sausage will have only been in the danger zone (41F-135F) for 2 hours. Discussed using time as a control for the steam wells on the make-line. Reviewed the temperature logs of the make-line, which include the times that the individual foods are placed into the wells. A policy can be written by PIC; inspector provided electronic guidance document for using time as a control. Also discussed using different pans for the steam wells and increasing the temperature. Observed cooked oatmeal with an internal temperature of 120-124F while hot holding on a table in the dining area. According to PIC, the oatmeal was in the dining area for 3 hours. Oatmeal will be discarded. PIC stated that the warmer started malfunctioning the previous evening. Discussed setting the warmer on a higher setting and taking temperatures of TCS foods, such as the oatmeal and soups, when they are hot holding in the dining area.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition Observed a metal container with deli sliced roast beef stored in the reach-in across from the make-line, dated 1/15 - 1/29. According to PIC, the package was opened and cold-holding since 1/15. The expiration of the roast beef should have been marked as "1/21" and disposed of on 1/21, 3 days prior to inspection. PIC discarded roast beef, see embargo form. Discussed proper date marking (7 days) and disposition. Discussed the importance and safety of proper disposition of TCS foods because of the growth of pathogenic Listeria, even at refrigeration temperatures. Provided PIC with an electronic date marking sticker and discussed retraining employees on proper date marking and disposition. *Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F a total of 7 days.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed an ice scoop stored in a bucket of ice with the handle in full contact with the ice, in the server area of dining room. According to PIC, the ice is used for beverages and the scoop is used to dispense the ice into resident's cups. PIC removed the ice scoop and will wash, rinse, sanitize, and discard the ice. Discussed using a container or plate to store the ice scoop between uses so that the handle, which is touched by bare hands, does not contaminate the ice.