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. OBSERVED SEVERAL TCS FOODS HELD ABOVE 41 DEGREES FAHRENHEIT (TOMATOES, HAM, TURKEY).
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.
3717-1-09(C) / Restrictions or conditions limiting the types of food prepared or served
Limitations placed on the license are not being adhered to. OBSERVED CLASS/RISK LEVEL 2 FACILITY HEATING SOUPS IN BULK AND HOT HOLDING IN BULK.
The licensor may place restrictions or conditions on a license limiting the types of food that may be prepared or served by the FSO or RFE based on the equipment or facilities. Limitations shall be posted on the back of the license. CEASE PREPARING SOUPS AND SANDWICHES IMMEDIATELY. AS PER THE LICENSE SPECIFICATIONS, A RISK LEVEL 2 FACILITY MAY:(1) HANDLE, HEAT-TREAT, AND PREPARE NON-TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD; (2) HOLD FOR SALE OR SERVE TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD AT THE SAME PROPER HOLDING TEMPERATURE AT WHICH IT WAS RECEIVED; OR (3) HEAT INDIVIDUALLY PACKAGED, COMMERCIALLY PROCESSED TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD FOR IMMEDIATE SERVICE. SOUPS AND SANDWICHES MAY BE PREPARED IN THE MAIN KITCHEN AND DELIVERED TO THE FACILITY FOR HOLDING AT THE PROPER TEMPERATURES UNTIL AN UPGRADE TO A CLASS/RISK LEVEL 3 LICENSE IS OBTAINED IN 2016.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-September-2015