3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed subs in prep cooler holding at 45F. Ensure all refrigerated, TCS foods are held at 1F or below to prevent growth of microorganisms that may cause illness. Employee turned down temperature on cooler. Recommend regularly checking temperatures on all TCS foods.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed fresh cut items in top of prep tables without date marks. Discussed with employee that any TCS foods that are kept more than one day should be date marked for disposal 7 days after opening or preparing.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.