Intuit Mtv Bayside Cafe - Servery

No se registraron infracciones en esta inspección.

• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
  Nota del inspector (en inglés): Two of the reach-in cooler located at the center work station was unable to hot potentially hazardous foods at or below 41F. Ambient temperature of the units was measured at 58-60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): 1) Potentially hazardous foods in reach-in coolers located at the center work station is measured at improper cold holding temperatures. Cream cheese, cheeses, chicken salad, potato salad, and roast beef sandwich were measured at 57-60F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the sandwiches was prepared at 9AM and will be subject to time where it will be discarded if not served by 1 PM. The other food items were voluntarily discarded by employee. 2) Potentially hazardous foods at the work stations along the wall were measured at improper hot holding temperatures. Measured cooked mixed vegetables at 125 F above stenos at the serving line. Measured cooked pizza at 110 F at the pizza display warmer. Measured chicken and fish at 110 F to 115 F within pans at the serving/ cook line. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] PIC stated that the items were cooked/ removed from temperature control at 11 am or later and will be subject to time where they will be discarded after the lunch service around 2 PM. Provide TPHC procedures to inspector for review and approval.