3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.
Observed sliced cheese, holding in an ice bath, holding at 53 degrees.
The ice was not deep enough around the container and could not hold the cheese at the proper temperature.
PIC discarded layers of cheese until it temped below 41 degrees.
Consider adding a time in lieu of temperature procedure to the cheese, if it cannot be maintained below 41 degrees.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours).
Observed the French fries no having a timer set, per the time as a public health control specifies.
The fries were discarded.
PIC stated she did not know where any of the timers were.
A sheet of paper was used to record French fry times until timers could be found.
3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Food employees wearing jewelry on arms or hands during food preparation.
Observed an employee working on the grill line while wearing a bracelet and a watch.
The employee removed the watch and bracelet, washed his hands, and returned to work.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-November-2023
| Comments |
|---|
| VI - TCS Food: TCS foods were not being held at the proper temperature. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |