3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. Cold holding of fish in the reach in cooler located by the fryers was not below required temparature of 41 degrees. Keep equipment maintained below required temperature of 41 degrees for cold holding.
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. Correct By: 27-Oct-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Reach in cooler by the fryers not being kept at required cold holding temperature of 41 degrees or less.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 27-Oct-2014 Correct By: 27-Oct-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 06-October-2014
| Comments |
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| During follow up inspection observed the reach in cooler by the fryers not holding cold foods at 41 degrees. Talked with kitchen manager about replacing the cooler with a new one in 1 to 2 weeks. Currently using other cooler for storage of batter and keeping the reach in door closed as much as possible. Will conduct a follow up inspection in 3 to 4 weeks. |