3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical The deli display case is holding foods at 46F-48F and has an ambient air temperature of 49F at time of inspection.
To prevent the growth of pathogens, TCS foods must be held cold at 41F or lower at all times. Many of these foods were just prepared this morning and are still cooling down. In order to maintain and cool foods down to 41F or lower, adjust or repair this cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up on the door gaskets of the prep top cooler at the front.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-July-2015
| Comments |
|---|
| See CCP Inspection from 7/6/15 for temperature log. Chlorine sanitizer is correct at 100ppm in the 3 compartment sink set up and in the wipe cloth bucket, test strips available Observed good date marking on chart for all refrigerated, ready to eat, TCS foods, Observed thermometers for checking food temperatures Observed gloves, good cooling practices, good thawing practices |