Inspection Information
Facility Name: Whit's Frozen Custard
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 09-November-2017
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee personal drinks (bottled coke) in the prep area without both a lid and straw.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 09-Nov-2017
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed foods stored in boxes and buckets sitting directly on the floor of the Nor-lake walk-in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 09-Nov-2017
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed chili to be measuring 124.4*F at time of inspection. PIC stated chili was warmed and placed into hot holding first thing in the morning. Time of inspection was 2:44 PM. PIC voluntarily discarded approximately 4 cups of product.
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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed the following items without a date mark inside the small prep table cabinet: Pulled bbq pork, chicken salad, hot dogs, and foot longs. PIC stated none of the products was opened/ prepped longer than 2 days prior. Proper date marks added at time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.