3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical White cheese sauce was holding at 96F at time of inspection because the warmer was not on.
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. Sauce was properly reheated to at least 165F at time of inspection.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat The walk in freezer door is damaged and not closing properly, causing ice to build up on the inside of the freezer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-December-2015
| Comments |
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| See CCP Inspection from 12/22/15 for temperature log. Quat sanitizer is correct at 150ppm in wipe cloth buckets and three compartment sink, test strips available Observed gloves, thermometers, hair restraints, good date marking practices |