Proper reheating procedures for hot holding

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding-----Observed cooked meat balls at 105-115'F in hot holding well in kitchen. Other items in hot well were at or above 135'F. Per PIC, the meat balls are commercially processed and were reheated using pizza oven and placed into hot holding well less than 2 hours prior to inspection. The meat balls were placed in pizza oven to be reheated to 135'F. The meat balls had to be reheated in pizza oven multiple time to reach an internal temperature of 135'F. Also observed marinara sauce at 90-95'F in front crock pot in beverage area. Per PIC, the marinara sauce was removed from ambient air temperature commercially processed container and placed in crock pot 1-2 hours prior to inspection. Observed crock pot on low setting. PIC adjusted temperature setting to high on crock pot and observed marinara sauce having reheated to 135'F at the time of inspection. Discussed proper reheating procedures with the PIC. All food prepared by establishment must be reheated must be reheated to 165'F within 2 hours prior to holding hot above 135'F. All commercially processed items must be reheated and held at or above 135'F within 2 hours.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding-----Observed various cheeses, cut lettuce, cooked pasta, various deli meats, cooked chicken, cooked sausage, cut tomatoes, and various other TCS items in prep table closest to bar area on cook line. The ambient minimum air temperature at the time of inspection was measured to be 45.5'F. Per PIC and log sheets, temperatures on prep table were checked 4 hours prior to inspection and below 41'F. All items were placed in walk-in refrigerator to rapidly cool to 41'F at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment-----Observed prep table closest to bar on cook line with a minimum ambient air temperature of 45.5'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair prep table such that it maintains all TCS foods at 41'F or below prior to re-inspection on 11/30/2018. Core-3-501.15 (B), C: Cooling Methods; Cooling containers-----Observed mixed spinach cream sauce at 50-55'F in covered containers in walk-in refrigerator. Per PIC, the spinach cream sauce was prepared 1 hour prior to inspection. PIC uncovered the containers of spinach at the time of inspection. All items should be cooled in uncovered, shallow pans in the walk-in refrigerator, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Foods prepared from cold or ambient room temperature items must be cooled from 70-41'F within 4 hours.