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. Juices, cut melons and produce in display cooler above 41F. (Juice temperature was 47 in kale juice opened to check product temperature).
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. All product requiring refrigeration must be maintained below 41F at all times during storage and display. Product removed from display case at time of inspection. Check product temperature and discard any itmes not held at safe temperatures.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Produce display cooler not holding product at proper temperatures. All coolers must hold product at or below 41F at all times.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Properly reapir and maintain all coolers to ensure all products requiring refrigeration can be held at or below 41F at all times. Check Dairy, cut produce and fruit, meats, and all products requiring refrigeration routinely to ensure products are maintained at safe temperatures.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-February-2018
| Comments |
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| 02/26/2018 Note: Produce cooler above 41F, operator removed juices, products requiring refrigeration, and cut melons during inspection. Ensure cooler is maintaining product below 41F at all times, even if defrost cycle is running. Adjust refrigeration to ensure all product is kept at required temperatures.Repairs made to handsinks in deli area since last inspection. All handsinks had sufficient hot water and were accessible and stocked at time of inpsection. |