Observed Philly steak meat being stored in pan on Flat top grill at room temperature. Meat was being reheated on neighboring flat top grill when orders were made. Meat was pulled from reach in cooler around 12pm when facility opened.
511-6-1.04(6)(f) - 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
C/A: Philly meat to be stored in RIC cooler in between orders or to be hot held at 135 or higher.