CIRCLE K #2943

Violations (3)

• 3-403.11Critical

  3-403.11 Reheating for Hot Holding (P) See notes on item #18

  3-403.11 Reheating for Hot Holding (P) See notes on item #18

  Priority

• 3-501.16Critical

  3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed corn dogs to range in temperature from 118F to 128F. PIC checked the unit and realized the ambiet temperature was turned down. PIC voluntarily pulled all 3 items to discard and make new corn dogs. PIC increased the ambient temperature of teh unit. Observed hot dogs on the rollers to be 128F. PIC confirmed items were placed on the rollers about 15 minutes prior to inspection. PIC pulled all items and reheated. Observed the reheated temperature to 186F.

  3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed corn dogs to range in temperature from 118F to 128F. PIC checked the unit and realized the ambiet temperature was turned down. PIC voluntarily pulled all 3 items to discard and make new corn dogs. PIC increased the ambient temperature of teh unit. Observed hot dogs on the rollers to be 128F. PIC confirmed items were placed on the rollers about 15 minutes prior to inspection. PIC pulled all items and reheated. Observed the reheated temperature to 186F.

  Priority

• 3-401.11

  3-401.11 Raw Animal Foods-Cooking (P, Pf) Observe staff preparing corn dogs and tornados. Probe temperature of the corn dogs were 103F. Probe temperature of the tornados were 148F. Observed staff did not obtain a temperature for any of the products being cooked before attempting to plate the items. Asked staff if they usuall take the temperatures of the food when cooking. Staff denied stating they typically just press the setting required on the oven then take the food out. Asked staff if they knew the required temperature for cooking/reheating. Staff did not. Educated staff abut the minimum required cooking/reheating temperatures and use of facility probe thermometer before plating items for sale. Staff demonstrated understanding by placing the items back in the oven to cook, obtaining a temperature over 165F, then plated the items for hot holding. Management stated they will ensure staff is trained on proper techniques going forward.

  3-401.11 Raw Animal Foods-Cooking (P, Pf) Observe staff preparing corn dogs and tornados. Probe temperature of the corn dogs were 103F. Probe temperature of the tornados were 148F. Observed staff did not obtain a temperature for any of the products being cooked before attempting to plate the items. Asked staff if they usuall take the temperatures of the food when cooking. Staff denied stating they typically just press the setting required on the oven then take the food out. Asked staff if they knew the required temperature for cooking/reheating. Staff did not. Educated staff abut the minimum required cooking/reheating temperatures and use of facility probe thermometer before plating items for sale. Staff demonstrated understanding by placing the items back in the oven to cook, obtaining a temperature over 165F, then plated the items for hot holding. Management stated they will ensure staff is trained on proper techniques going forward.