notedCode Observation: Salmon on hot hold line was holding at 122F. Chicken on hot hold line was holding at 120F. 3-501.16 (A)(1) Time-Temperatures Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Salmon on hot hold line was holding at 122F. Chicken on hot hold line was holding at 120F. 3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding A)Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.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 135°F or above; except that roasts cooked to a temperature and for a time specified in par. 3-401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 130°F or above; P CDI: Both items were pulled; reheated; and place back on line.
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.
notedCode Observation: The lettuce was not marked for 4 hours past the point in time when it was placed on line. 3-501.19(B) Time as a public health control If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2)Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The lettuce was not marked for 4 hours past the point in time when it was placed on line. 3-501.19(B) Time as a public health control If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be =41F when removed from cold holding; or =135F when removed from hot holding; P (2) The FOOD may have an initial temperature of =70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P CDI: Lettuce was labeled with disposal time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.