HAPPY HOUR WORKSHOP

Observed a pan of beef patties (119 F) sitting on the top of the steam table below 135 F. The food item was not stored inside the steam table to maintain the correct temperature. Also, observed beef patties (98F-121F) hot holding inside the oven below 135 F. Told the beef patties were cooked to 180F this morning before being placed between hamburger buns, along with sliced cheese (some had sliced cheese and some did not). All hot hold Time/Temperature Control for Safety (TCS) foods must be 135°F or above. Corrected on Site (COS): Since the food items had been inside the oven and on top of the steam table for less than 30 min-1 hour, and the food item was reheated inside the microwave (169-181 F). Told the establishment is currently waiting for a part for the stand-alone oven. Recommend using the other oven to keep the beef patties hot held before placing them in hamburger buns, and placing the food items inside the steam table to keep the food items at the correct hot holding temperature.

Observed employee wash and rinse food container. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee setup sanitizer in order to wash, rinse and sanitizer the containers.