Hog-N-Bones Breakfast and Bar-B-Q

Observed time/temperature control for safety food (3 Boston Butts) in warmer cabinet hot held in main kitchen greater than 135 degrees F. COS: All butts under 135 degrees F were discarded. Ensure cabinet maintains temperature correctly during busy times and over night.

Observed time/temperature control for safety food (shredded cheese, tomatoes, lettuce) held using time as a public health control with no time marking. Food was marked with time as it was placed out on shift change. COS: Ensure time is marked every time pans are switch out with new food.

Observed time/temperature control for safety food (pulled pork) in hot holding drawer used for sandwiches in main kitchen not held at 135 degrees F or above. COS: Pork was discarded. Ensure all hot holding food is maintained at 135 degrees F or above.

Observed cooked time-temperature control for safety food (see temperature log) not cooled from 135 degrees F to 70 degrees F within 2 hours in walk-in cooler. COS: Food discarded. Ensure foods are cooled using the proper method and reaches 70 degrees within 2 hours and 41 degrees within another 4 hours (6 hours total). Recommend maintaining cooling log posted as well as list all items that are cooling on log.

Observed time/temperature control for safety food (shredded cheese, tomatoes, lettuce, coleslaw) held using time as a public health control with no time marking. Food was marked with time as it was placed out on shift change. COS: Ensure time is marked every time pans are switch out with new food.

Observed food being cooled by nonapproved method in walk-in cooler (deli meat, pimento cheese, ground sausage, gravy). Food were covered and stacked one on top of each other. Foods shall be placed in 2" shallow pans and left uncovered and stirred often. Utilize the walk-in freezer for cooling purposes to reach cooling temperature parameters (135-70 within two hours and 70-41 within another 4 hours). Pimento cheese has 4 hours to cool to 41 after mixing ensure all ingredients are 41 degrees prior to mixing. Cooling food that was not discarded was moved to walk-in freezer to finish cooling process and left uncovered.

Observed a non-continuously cooked food item not meet the time/temperature requirements for cooking and/or determined that the employee doing the cooking intended to serve the non-continuously cooked food item before completing the cooking process. Grilled chicken taken off the grill prior to it reaching 165 degrees F and did not check with thermometer before taking them all off grill. COS: Chicken placed back on grill and continued cooking to over 165 degrees F. Recommend using a thermometer when cooking chicken prior to panning up.