My Sister's House

Food properly labeled; original container — Inspector Note: Observed several dry good containers (flour, salt, brown sugar, sugar) stored without labels in main kitchen area. Corrective action - PIC advised to have all containers labeled. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Proper hot holding temperatures — Inspector Note: Observed containers of cooked rice and cooked potatoes held in warmer cabinet at temperatures below 135*F. Corrected on site - Dishes reheated in oven to reheat. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Proper hot holding temperatures — Inspector Note: Observed containers of baked chicken, beef stroganoff, and a vegan quinoa dish held in warmer cabinets at temperatures below 135*F. Corrected on site - Dishes reheated in the oven to temperatures exceeding 165*F before returned to hot holding. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.