Levy @ Sc Convention Center- Main Kitchen

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Fried chicken measured to be 131F inside upright warmer on the left. Per operator chicken was reheated within the last 30 minutes and placed into warmer and warmer had not been preheated prior to placing food into container. [CA] Keep PHFs at 135F and above for hot holding. [COS] Chicken was reheated in oven to 165F and then placed on service line for family meal on TPHC. 2)Oatmeal measured to be 44F inside reach in cooler. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Oatmeal was VC&D.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Breakfast burritos from Temp event today observed to be kept at room temperature to offer to employees. Breakfast burritoes were placed out for service about 3.5 hours prior and within 4 hours. Per TPHC policy, breakfast burritoes are to be consumed immediately at 10AM or discarded immediately. [CA] Follow TPHC procedures and ensure PHFs are discarded within 4 hours of entering TPHC. [COS] Burritoes were discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cooking time & temperatures

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper cooling methods

Inspector’s notes

Rice measured to be 102F inside walk in cooler #4. Per employee rice was made about 1.5 hours prior. Rice was in large chaffing dish on rack. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice was placed into 3 thin sheet pans and returned to walk in for cooling.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Floor by conveyor belt dishwasher observed to have pits in finish. [CA] Repair holes in floors and maintain in good condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.