GREAT BARBECU INC.
FAILThursday, October 4, 2012 at 6:15 PM
Violations Cited
03-3-501.16
Hot Holding
A variance was issued to utilize time as a public health control for the duck pork and chicken. However the intestine and other cooked products within the warming table must be maintained at 140 F or above. The intestine and a chicken product were at 90 to 130 F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
15-4-202.16
Non-Food Contact Surfaces
Repair the hot holding equipment so that it maintains proper food temperatures.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.