3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed that the prep top cooler on the serving line was holding at 46-56(F). Chicken was holding at 53(F), RoastBeef was holding at 50(F), Turkey was holding at 49(F), and ham as well. Tomatoes were holding at 56(F). Correction: Cold holding shall be at 41(F) or lower.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed that the facilities main prep top cooler was holding above 41(F) and was not working properly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-March-2022
| Comments |
|---|
| A full inspection was not performed at today's visit. The main cooler in the front went down and was not working. The facility does not have another cooler and could not properly operate by icing their table. The prep top cooler has had multiple issues, the cooler will be fixed in the morning. The store is on a voluntary closure and will be opened after the cooler is repaired. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. Food items held in the prep top cooler on the front line were holding above 41(F). |