Poke Bar

Nonfood-contact surfaces clean — Inspector Note: Observed dark matter inside framing of 3 door RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper reheating procedures for hot holding — Inspector Note: Observed chicken, beef and pork placed on the steam table before being properly reheated. PIC stated they reheat in the microwave before placing on the steam table. Food was placed on the steam table at the time of the inspection and was not reheated to at least 165F. Chicken was at 117F, beef at 131F and pork at 128F. COS- items were reheated in the microwave to 165 and placed back on the steam table to hot hold. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P 2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P 3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P