VI / Time/Temperature Controlled Safety Food
Items being cold held in ice buckets at 50-60 degrees. EMployees filled the buckets up more with ice. MAnager said they are waiting on new cooling units to come in to put these items in to keep at 41 degrees or lower.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 15-July-2016
| Comments |
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| Received a complaint that a customer had gotten sick after eating at this facility. Complaint attached to report. Upon inspection, manager reported employee health policy is in effect. No reports of recent employee illness. Cold hold temps are taken every shift. Please start taking temps of hot food items once they are cooked to ensure complete cooking processes. The ice buckets holding toppings are at 50-60 degrees. The facility is getting new cooling equipment to keep all foods 41 degrees or lower. Hot water adequate. Observed employee handwashing. Observed proper sanitizing of food contact surfaces. Manager is certified in level 2 food protection. Please obtain a spill kit for fecal/vomit accidents. Sauce buckets are washed, rinsed, and sanitized every two-four hours.. |