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. The dessert case is holding tiramisu at 52F. All TCS food shall be held at 41F or less to prevent the growth of bacteria. Discard the out of temperature food.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. The prep top cooler is holding hommos at 45F and cut tomatoes at 44F. All TCS food shall be held at 41F or less to prevent the growth of bacteria. Relocate the TCS food to a working cooler.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. The dessert display cooler and prep top cooler are holding TCS food above 41F. Adjust or repair the coolers accordingly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-October-2021
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| Spoke with owners Sam and Ed. |