Original Chop Shop

Inspector notes: Observed hot holding well in the prep area honey hot sauce (with roasted red pepper) and spicy Korean (with roasted red pepper) temperature of 116*F in the middle and 121*F along the edges. Per person in charge sauces were in the unit for less than 2 hours. Discussed with PIC TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Also observed Brussel sprouts on the cookline at 113*F. PIC voluntarily discarded the Brussel sprouts and reheated the homemade spicy Korean sauce and homemade honey hot sauce. Discussed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed reheating green curry sauce in hot holding well in the prep area. Green curry sauce was at a temperature of 116*F in the middle and 129*F along the edges. Per person in charge the green curry has been placed in the hold holding equipment to reheat an hour prior to inspection. Discussed with PIC TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Also discussed hot holding wells are not designed to reheat and are designed to maintain temperatures. PIC had employee reheat the green sauce to 165*F in a pot on the stove to hot hold

Inspector notes: Observed in the back hot holding well to contain thai coconut sauce made with canned coconut milk labeled refrigerate after opening at an internal temperature of 92*F. Per Person in Charge (PIC) the sauce has been in the hot well for more that 4 hours at time of inspection. Embargoed the Thai Coconut Sauce and PIC discarded at time of inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above