3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature while out of refrigeration for prep. Observed pureed meatballs at 61F and cooked taco meat at 58F. PIC stated that these items were taken out of the cooler about an hour ago to be reheated, but that they got busy and couldn't get to them right away. Foods must be placed back into refrigeration if prep is interrupted. Items were placed back into refrigeration and will be reheated to at least 165F as soon as possible.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper storage of wet wiping cloths in a bucket with no sanitizer in it. Quat sanitizer must be maintained at 200ppm at all times. Sanitizer bucket was changed at time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-January-2020
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - TCS Food: TCS foods were not being held at the proper temperature. Foods that are out for preparation are 58F-61F at time of inspection. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. |