Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
| Facility Type: | Fast Food Restaurant |
| Inspection type: | Risk Factor Assessment |
| Inspection date: | February 04, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 3-501.16(A)(2)(a) | Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 48F, deli ham 46F, deli turkey 45F, cheddar cheese 44F, provolone cheese 44F. CFM adjusted cooler to lower temperature and items reached 41F and below. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. |