3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods (eggs 41.5. egg whites 42.5F, chicken 44F) were not being held at the proper temperature in 2-door undercounter cooler. Manager turned temperature down 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(F) / Sponges - use limitation.
Corrected During Inspection Observed sponges being used to clean food contact surfaces.
To prevent pathogen harborage and illness, sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-November-2015
| Comments |
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| Temperatures: boiled eggs 39F, chicken 39F, tuna 39F, ham 39f, roast beef 39F, lettuce 40F, meat balls 154F, ham 39F, lettuce 39F, chicken 44F, eggs 41.5F, egg whites 42.5F. Hand sinks fully stocked. Quat sanitizer tested at 200 ppm. Observed test strips, gloves, and thermometer. |