Aj's Fine Foods

Inspector notes: ***Second Consecutive Violation*** On cook line, in alto sham, cooked potatoes, cooked salmon, cooked sweet potatoes with internal temperatures of 102*F-120*F. Per employee, TCS foods were prepared about 2 hours. Instructed employee to reheat potatoes and salmon to 165*F. Employee stated foods in alto sham are temperature regulated and not time control. Recommended repair company visit to ensure unit is working properly and able to maintain proper temperatures at all times. Maintain TCS (time/ temperature control for food safety) foods at a 135*F or higher at all times

Inspector notes: In rotisserie chicken hot holding case, rotisserie chickens with internal temperatures of 112*F-131*F. Per employee, rotisserie chickens were placed out for service about 3 hours. Employee discarded rotisserie chickens. See embargo form. Recommended repair of back sliding door of hot case, not allowing doors to properly close and maintain hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: In outdoor bbq area, in two door reach in refrigerator, cooked sausages and cut tomatoes and cut lettuce without date marks and open package of veggie burgers with a discard date of 4/26, 4 days past discard date. Per manager, unknown preparation date of sausages and lettuce and tomatoes. Cooked sausages, cut lettuce, cut tomatoes, veggie burgers were discarded. See embargo form. Discussed the importance of proper date marking of TCS foods if held in an establishment >24 hours. (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day

Inspector notes: Second Consecutive Violation. In hot foods self serve case, on bottom shelf, three rotisserie chickens with internal temperatures of 115*F-125*F. Per employee, chickens were placed in hot holding unit within normal time parameters. Rotisserie chickens were discarded due to quality. Ambient temperature of hot holding unit was set at 175*F. Repair order was placed for hot holding unit at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times