3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Cheese sauce is removed from the bag of cheese sauce portioned into cups, placed in the refrigerator, and then removed to be placed under the heat lamps. Cheese sauce being held at 68 F.
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.
3717-1-08.1(C) / Heat treatment dispensing freezers: daily maintenance.
Critical Observed a heat treatment dispensing freezer that was not being cleaned or maintained as required. New Heat Treatment freezer installed, no logs being kept.
To prevent contamination, the operator of an FSO or RFE using a heat treatment dispensing freezer shall: (1) disassemble, clean, and sanitize the heat treatment dispensing freezer at least every fourteen days, except for those parts specified by the manufacturer such as hopper covers, design caps, door spouts and bottoms of draw valves that shall be cleaned and sanitized daily; (2) maintain the product in the hopper at forty-one degrees Fahrenheit (five degrees Celsius) or below, except during a heat treatment cycle; (3) document all heat treatment cycles by maintaining a daily log of the items set forth in paragraph (B)(3) of this rule which shall be retained for ninety days and making them available for inspection at the request of the licensor; (4) discard all product remaining in the freezer whenever the heat treatment dispensing freezer is disassembled for cleaning.