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. Observed pretzel dog in warmer at 124F. Product shall be discarded.
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.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. All in use utensils shall be washed, rinsed, and sanitized every four hours.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility. Observed no time or temp marking for TCS product in warmer.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and 30 day
Inspection Date: 12-December-2016
| Comments |
|---|
| Hand sink fully stocked with soap and paper towels. Quaternary Ammonium sanitizer observed at 200ppm in spray bottle. Temps: mini hot dogs 39F, cheese sticks 38F, pretzel dogs *124F **Keep back hand sink fully stocked and not used for storage** |