3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Facility is suppose to be using this for waffle batter. Employee stated that waffle mix is kept after being out for 4 hours. Ice packs provided to keep batter cold is not sufficient- this is why they use this procedure. Found procedure and explained to employee how to follow the procedure.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection. Facility is scheduled to have someone take the course.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed noncommercial equipment throughout kitchen. Items were holding temperature and working properly. When items break, please replace with commercial equipment..
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-November-2018
| Comments |
|---|
| Please ensure that food employees are aware of using time as a public health control for the waffle batter. |
| * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. employee was not aware that facility uses this procedure. Employee informed that facility keeps batter after every breakfast for next day and is discarded after 3 days. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |