3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.Observed sliced gyro meat in prep top cooler at 50F and opened BBQ sauce in a container sitting in room temperature during inspection.BBQ sauce must be refrigerated once opened to prevent the growth of pathogens.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-March-2017
| Comments |
|---|
| **Observed level II Servsafe certificate at time of inspection** Observed hand sink fully stocked with soap and paper towels at time of inspection. Observed a probing thermometer,hair restraint, gloves and thermometers in coolers and freezers at time of inspection. Observed Chlorine sanitizer solution at 50ppm in buckets throughout the kitchen area and the bar at time of inspection.Test strips available. Observed high temperature dish machine reached 180F on final rinse during inspection. Temperature log:See CCP on same date. Note:All dented cans of food containers shall be removed and return for reimbursement **Facility has improved since last inspection** |