3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed bell peppers and prepared salsa stored next to packages of raw chicken. Food shall be protected from cross contamination by separating raw foods during storage to prevent risk of foodborne illness. Employees were observed rearranging the cooler so that the raw chicken was separated to prevent cross contamination.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed tomatoes in serving line holding at 43F. Tomatoes were removed from line and placed in a reach-in cooler. All TCS foods must be held at or below 41F in order to limit the growth of harmful microorganisms that cause foodborne illness.
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.