VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Pastry cooler holding pastries, yogurt, and creme filled items at 56 degrees. Repair cooler to hold at 41 degrees or lower. Until the cooler is repaired, keep yogurt and creme filled items in other coolers at 41 degrees or lower.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 25-July-2016
| Comments |
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| Hot water adequate. Dates for time and temperature controlled for safety foods are kept on a white board-good. Repair pastry cooler to old at 41 degrees or lower. Reminder: One employee per facility must have certification in level two (servsafe) food safety. Classes are available through our office, should have next class offered this fall. Also, all facilities must have a spill kit and written procedure for cleaning up vomit and fecal accidents. |