3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage Critical Corrected During Inspection PIC did not ensure employees are proplerly maintaining temperatures of TCS foods during hot and cold storage. During inspection, turkey in lunchable pack was measured at 46 degrees F CORRECTED, listed item was removed, instruction given

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. During inspection, turkey in lunchable pack was measured at 47 degrees F. CORRECTED, listed items were removed and proper instruction given to PIC

3717-1-04.1(Y) / Temperature measuring devices. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. During inspection, cold holding basin cooler on line did not have thermometer present Please provide temperature reading device for all mechanically cool and warm units

3717-1-04.2(I) / Sanitizing solutions - testing devices. No sanitizer test kit available. During inspection, test strips in use expired in 2021. Pleaese obtain test strips that are current and that have not expired

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. During inspection, Good Humor freezer chest observed with ice build up on the interior Please defrost inside of equipment to ensure all surfaces can be easily cleaned

Comments
Conducted inspection with PIC; reviewed inspection findings with PIC. Risk Level IV activities include: Cook/Cool/ Reheat/Hot Hold. Menu consisted of prepackaged Lunchable consisting of TCS Turkey, (cold hold), cheese cubes, hardboiled egg, crackers, prepackaged applesauce, and pasteurized dairy milk. PIC was observed cooling pizza.
I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.