KETTLE RESTAURANT

Proper hot holding temperatures

3-501.16 (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 57°C (135°F) 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 54°C (130°F) or above; Hot holding buffet line Observed TCS foods on the hot buffet line holding below 135F when measured with a probe thermometer. PIC stated they items recently came out of the kitchen during a service switchover (breakfast to lunch).

Time Temperature Control for Safety Food (TCS Food)

Proper cold holding temperatures

3-501.16 (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: (2) At 5ºC (41ºF) or less. Cold holding buffet line Observed TCS foods on the cold buffet line holding above 41F when measured with a probe thermometer. PIC stated they items recently came out of the kitchen during a service switchover (breakfast to lunch). Measured ambient air temperature, using a MIN/MAX thermometer for 10 minutes, well below 41F.

Time Temperature Control for Safety Food (TCS Food)

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Walk in freezer, various other While freezer was observed to be in acceptable condition regarding this code section, observed other non-food contact areas to have accumulation of food debris and/or residues. The underside of the grill top vent area observed to have accumulation of residues/grease. Floor beneath shelving within walk in cooler observed to have heavy accumulation of food debris. Areas shall be deep cleaned and maintained clean at a frequency that prevents accumulation of food debris/residues within 30 days.

Utensils, Equipment and Vending