3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The prep top cooler at the drive thru side of the kitchen is holding mayo at 43F and has an ambient air temperature of 43F in the bottom section.
To prevent the growth of pathogens, TCS foods must be held cold at 41F or lower at all times.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-October-2017
| Comments |
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| See CCP Inspection from 10/5/17 for temperature log. Quat sanitizer is correct at 200ppm, test kit available Observed thermometer, temp logs, good glove use, hair restraints worn Facility has several people with Level 2 food safety certification Manager has put in a work order for the small drip beneath the had sink at the front counter. Facility is very clean and well maintained |