SS FACTORY DV

Observed two sausage pastries hot holding in warmer cabinet, one temped at 102F and one at 110F.

Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC stated that the pastries were prepared in the morning but that she was not sure of the time therefore PIC voluntarily discarded pastries and raised temperature of unit.

Observed several sausage pastries being hot held below 135F(See temperature log). PIC stated that items were not sure how long items were hot holding. But, they were there before she arrived at 12pm. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC discarded TCS items and adjusted the temperature on the unit to maintain to 135F and above.