3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods (meat balls 131F) were not being held at the proper temperature in steam well. Temperature was turned up.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature in prep cooler. Prep cooler is holding TCS foods at 47F. TCS products were moved to walk in cooler.
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.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. Front hand sink did not have proper flow of water and did not reach 100F at time of inspection.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-September-2017
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| Temperatures: turkey 39F, salami 36Fm cheese 35F, lettuce 36F, cheese 36F, meat balls 135F, chicken 47F, meat balls 131F. Test strips, gloves, and thermometer available. Quat tested at 200 ppm in 3-bay. |