3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Items on cold hold in ice at 46-57 degrees. Keep cold hold foods at 41 degrees or lower. Add more ice to container; ice should cover the individual containers of food to the rim. Employee added more ice.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of food and dirt debris. Walls in kitchen, especially in the sauce area, are accumulating debris. Cleanthese areas more frequently. Pull equipment away from the walls regularly to clean hard to reach areas to prevent build up of food debris and attraction of pests.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-February-2016
| Comments |
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| Observed proper date marking of TCS foods. Hot water adequate. Gloves in use. Thank you for your cooperation during the inspection. |