VI / Time/Temperature Controlled Safety Food
Observed raw fish held at 45 f to 50f in reach cooler on make line.
Cold hold all cold tcs food below 41 F to prevent food borne illness. Correct immediately by having unit repaired and remove fish from unit and keep in unit holding below 41F. Correct By: 22-Feb-2017
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 22-February-2017
| Comments |
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| Discussed critical controls with food employees. Observed proper cooling, date marking, proper cooking temperatures, glove use, and other food safety procedures. Management certified in level 2 food certification. Discussed obtaining more digital food thermometers so employees can frequently and easily check food temperatures. Remember to keep a spill kit and procedures for cleaning spills in case of a vomiting event occurs in facility as part of new March 1, 2016 requirement. |