3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods (turkey melts 105F) were not being held at the proper temperature. Cooked turkey melts were sitting out at room temperature 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.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-November-2016
| Comments |
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| Temperatures: milk 35F, yogurt 35F, cheese 35F, ranch 36F, turkey melt 145F, turkey melt 105F. Quat tested at 200 ppm in 3-bay sink. Hand sink fully stocked. Observed test strips, gloves, and thermometers. |