Buffalo's Café

Observed small pre-portioned containers of corn/bean mix and blue cheese crumbles being cold held above 41°F in prep top unit in expo area. Temperature of blue cheese stored at the top of pan was around 60°F and corn/bean mix was around 49°F. The products stored towards bottom of container were 43-45°F. TCS foods must be cold held at 41°F or below. COS by moving to reach-in portion of unit.

NOTE: Temperature of pre-portioned food items do not hold well in prep top units as they are not directly stored in cooler. Must store in reach-in part of unit to prevent temperature abuse.

Observed gravy being hot held at 120°F and grilled chicken being hot held between 109-114°F in steam table. That area of steam table was not properly working. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed time and temperature for control safety (TCS) foods that were not date marked. Containers of cream-based pasta sauce in the walk-in cooler and in the reach-in cooler, bags of chopped tomatoes and onions in the walk-in cooler were not properly sate marked.

Corrective action: Date mark items according to the rule provision provided below.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed raw chicken cold held on an ice bath at temperatures above 41°F. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. The ice bath did not have enough ice and water to completely submerge the chicken, resulting in it being above 41°F. COS by fixing ice bath.

Observed several TCS items cold held at temperatures above 41°F in prep top unit. These TCS items were stacked too high, resulting in the product at the top being above 41°F. All TCS items must be cold held at 41°F or below. COS by moving some of the product past the fill line to a different cooler to cool back down to 41°F.

Observed hotdogs and raw chicken cold held in reach in cooler underneath prep top unit at temperatures above 41°F. All TCS items must be cold held at 41°F or below. The ambient air temperature of this unit was 41°F. Health Authority highly recommends lowering air temperature to 37°F. COS by moving these items to a different cooler to cool back down to 41°F.

Observed queso prepared around 9am not cooled to required temperature within allotted time due to poor cooling methods. Temperature of queso was 65°F at at 2:50PM. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (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.

COS by reheating and starting cooling process over.

NOTE: If cooling queso in large, deep container, must completely cool to 41°F prior to placement in walk-in. Employees must monitor temperature of food items that are cooling.