Queenie's BBQ

Observed chili, collard greens, and fries prepped yesterday not cooled to 41°F within 6 hours of reaching 135°F. [SEE TEMPERATURE OBSERVATIONS]. Also observed fries prepped around 12PM today not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods. Fries were cooling in large, deep containers and stored covered.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135c(57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed high temp dish machine not reaching a final rinse temperature of at least 160ºF. Machine was tested 5 times: 155ºF, 157.3ºF, 158.6ºF, 157.3ºF, and 153.9ºF. Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P

Must correct within 72 hours. Until machine can be fixed, dishes may be washed in machine but sanitized in 3-comp sink.