3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Cheese (TPC--50F),2) Corn (TPC--48F),3) Sausage (TPC--50F),4) Rice (TPC--46F)
Violation: 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Cheese (TPC--50F),2) Corn (TPC--48F),3) Sausage (TPC--50F),4) Rice (TPC--46F) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
Comments:
This is a critical procedures evaluation. Additional Temperatures: Hard Boiled Eggs (TCRC--41F), Cheesecake (TCRC--39F), Steak (HH--140F), Salmon (cooking--145F)
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