3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Fish is holding cold at 47F in the prep top cooler at the fry station 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.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed a cold drawer of lettuce stocked too full so that the lettuce is touching the surrounding surfaces of the cooler drawer.
Food shall be protected from contamination. Do not stock foods over the fill level of the container.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 31-August-2015
| Comments |
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| See CCP Inspection from 8/31/15 for temperature log. Quat sanitizer is correct at 200-300ppm in wipe cloth buckets, multi range sanitizer used, test strips available Chlorine is dispensing properly at the main dish machine and the bar glass washer at 100ppm, test strips available Observed excellent cooling today, good hand washing, good glove use and hair restirants, Good date marking of foods, good thawing practices Facility is very clean and well maintained |