3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Lasagna observed at 128 degrees. Lasagna was not held in hot hold equipment. Keep hot foods in commercial grade hot hold equipment to keep at 135 degres or higher. Employee threw lasagna away.
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.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed build up on handle of oven, shelves of freezers. Clean handles and defrost freezers as needed to prevent build up. Shall be clean to sight and touch.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-September-2016
| Comments |
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| Servsafe certificate displayed-good. Test strips, thermometers available. Hot hold equipment is needed for holding hot items such as lasagna. Equipment must be certified and tested approved for commercial use. |