3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat TCS foods not being hot held at the proper temperature. Observed chicken and potato wedges in hot holding cabinet holding at 125F. Pizza, chicken, and potatoes in the serving line holding at 115-120F. TCS food for hot holding shall be held at 135F or above.
Corrective Action: PIC was instructed to reheat food to 165. Try turning temperature up on the hot holding unit or use a covering to help food maintain temperature during serving
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. Observed foods such as cheese and tomatoes in the service line cold holding unit holding at 43-45F. TCS foods for cold holding shall be held at 41F or below.
Corrective Action: Decrease temperature on cold holding unit, use shallow pans, metal pans, or utilize a lid to help food maintain temperature.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed the side of the hand sink is rusted. Repair the hand sink so it is smooth and easily cleanable.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-April-2023
| Comments |
|---|
| Spoke to Clairene |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |