COLD BEERS & CHEESEBURGERS

Violations (1)

• 3-501.16Critical

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above;P or (2) At 5ºC (41ºF) or less. P At the time of inspection, observed food items in one cold-holding unit to be between 48*F and 50*F. The ambient temperature of the refrigerator was 51*F. Person in charge stated a temperature log is filled out during each shift and could demonstrate a log showing the refrigerator had been running properly at 1PM on 6/15. Person in charge removed all the items from the top and bottom of the refrigerator and placed them over ice or in the freezer for rapid cooling. Person in charge stated a mechanic had been notified. Person in charge stated pans would only be filled half way and kept over ice until the unit was repaired. Person in charge is a certified food protection manager. Upon nect routine inspection, verification of proper holdng temperatures shall be performed.

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above;P or (2) At 5ºC (41ºF) or less. P At the time of inspection, observed food items in one cold-holding unit to be between 48*F and 50*F. The ambient temperature of the refrigerator was 51*F. Person in charge stated a temperature log is filled out during each shift and could demonstrate a log showing the refrigerator had been running properly at 1PM on 6/15. Person in charge removed all the items from the top and bottom of the refrigerator and placed them over ice or in the freezer for rapid cooling. Person in charge stated a mechanic had been notified. Person in charge stated pans would only be filled half way and kept over ice until the unit was repaired. Person in charge is a certified food protection manager. Upon nect routine inspection, verification of proper holdng temperatures shall be performed.

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