Just Salad

Proper reheating procedures for hot holding

Observed grilled chicken and chicken tenders at the rear prep area hot holding table between 94.0f and 104.5f, not properly reheated to 165.0f or above prior to being placed into hot-holding equipment. Instructed to denature and discard listed tcs food items and to reheat tcs food items to 165.0f or above prior to entering hot-holding when reheating tcs food. Approximately 20 lbs. Of food valued at $75.00 discarded on-site. Person-in-charge denatured and discarded listed tcs food items at time of inspection. Priority violation. 7-38-005 citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed cooked mushrooms, cooked quinoa in the walk-in cooler stored covered with plastic food lids while cooling. Instructed to store tcs food items loosely-covered or uncovered (if protected from overhead contamination) while cooling to facilitate heat transfer and maintain.

Thermometers provided & accurate

Observed line coolers at the front service line area missing internal ambient air thermometers. Instructed to provide at least one internal ambient air thermometer in a conspicuous and easily-viewable location in all equipment used to cold-hold tcs food items and maintain at all times.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed metal stem thermometer with probe bent and in poor repair. Instructed to repair or replace metal stem thermometer and maintain all utensils and temperature measuring devices in good repair and calibration at all times. Facility has additional metal stem thermometers on-site for monitoring food temperatures.