3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Imitation crab is holding cold at 46F on ice in the bottom of the broken prep top cooler at time of inspection.
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. This cooler is scheduled to be repaired this week.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed tortillas stored in t-shirt bags that are not food-grade.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-June-2016
| Comments |
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| See CCP Inspection from 6/13/16 for temperature log. Quat sanitizer is correct at 200ppm in wipe cloth bucket Dish machine is sanitizing properly with the final rinse reaching at least 180F Glass washer is sanitizing properly with chlorine dispensing at 100ppm |