Observation: Cooked chicken breasts recorded hot-holding at 57C.
Corrective Action: Foods discarded at time of inspection. Cooked foods to be hot-held above 60C/140F. Operator will monitor food temperatures.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 24, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Cooked chicken breasts recorded hot-holding at 57C. Corrective Action: Foods discarded at time of inspection. Cooked foods to be hot-held above 60C/140F. Operator will monitor food temperatures. |
Comments:
The following items noted at time of inspection (meets regulatory requirements):
- Temperature logs maintained daily
- Handsinks stocked with liquid handsoap and paper towels
- Clean wiping cloths stored in sanitizing solution (200ppm Quats)
- Walk-in cooler/freezer well organized (foods up off floor, labelled, dated)
- Chili and burgers hot-holding above 60C good.
- Trans-Fat Regulations reviewed with operator
- Facility clean and well maintained