|Facility Type:||Public Middle or High School Food Service|
|Inspection date:||October 02, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||0|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3-501.16(A)(1)||Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken tenders in Delfield Upright Heat Cabinet #2 at 111F|
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM was directed to removed chicken tenders from Delfield to reheat to a minimum of 165 F, however the food worker pulled the tenders out and served before noting reheat temp on chart. CFM was instructed to document the reheat temperature on chart and educate food worker on proper reheat and documentation procedure.