08. Proper hot and cold holding temperatures.

Conditions Observed: Multiple food items in three cold holding units were found to be above the required maximum temperature of 41° F, with many above 50° F. Measured food temperatures (for those above 41° F) ranged from 49.2° F (whipped butter in under-counter refrigeration unit in server area) to 58.0° F (sliced red onions in cookline prep top unit). Further investigation by the person in charge determined that the three refrigeration units (cookline prep top, and two server area prep top / under-counter combination units) were all connected to the same condenser, which had gone into defrost mode. The temperature gauge on the outside of one unit (salad prep/UC unit) was reading approx. 56° F. Foods found at incorrect temperatures were voluntarily discarded, and those still within correct temperatures were moved to a different refrigeration unit; thank you. Please discontinue use of these refrigeration units and ensure they are serviced and repaired/adjusted in order to ensure that potentially hazardous foods are held at or below 41° F at all times. Please continue to monitor these units regularly after repair to ensure that they are holding correct temperatures. Please provide evidence of service/repair and correct cold holding temperatures to this office by 7/17/2020 in order to avoid a reinspection.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”