Big Bacons

Inspector notes: Observed mashed potatoes, candied yams, and mac and cheese with internal temperatures ranging 121*F-131*F in hot box. PIC stated that these items had been placed in the unit about an hour and a half prior to inspection. Instructed PIC to reheat these items to 165*F and restart hot holding. PIC reheated the food products at time of inspection. Observed digital box temperature reading stating 124*F. PIC turned up the box dial to increase temperature and added water to the tray. After adjusting the unit, it had an internal temperature of 149.9*F, measured using min/max. Suggested to PIC creating a chart for each hot held menu item, and the time and temperature that it entered the unit at. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed food residue and build up on the shelving in the outdoor walk-in refrigerator. Observed the vent hoods above the stove and oven with an accumulation of grease and other fuzzy debris. PIC stated that they have a company clean the hood about every 3 months. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of residue and dirt. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection