3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed food employee touching ready-to-eat food, bread with bare hands. The employee was corrected and tongs provided for the food item. All other employees handled ready to eat food correctly.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves or deli paper.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Found cooked mushrooms hot holding at 115F at the time of inspection. Mushroom discarded at the time of inspection. A lid will be placed on the pan to help maintained temperature.
Monitor temperature of hot holding food items to ensure they are held at 135F or higher at all times. 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(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Found shredded cheese at 47F on the condiment ice unit in the waitress area. The cheese will be moved to the prep top cooler in this area to maintain at a temperature of 41F or lower at all times.
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.