3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. OBSERVED COOKED POTATOES PLACED IN WALK IN COOLER AT 110 DEGREES F
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.THE PIC TO PREVENT THE GROWTH OF PATHOGENS THAT MAY LEAD TO A FOODBORNE ILLNESS, THE PIC (PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CREATING AN ICE BATH TO PROPERLY COOL TCS FOODS
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. OBSERVED FOOD SPILLAGE ON THE BASE OF THE REACH IN FREEZER IN THE BASEMENT
Nonfood-contact surfaces of equipment shall be kept clean. CORRECT BY CLEANING ON A ROUTINE BASIS
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Corrected During Inspection Cooking and/or baking equipment is not cleaned at the required frequency. OBSERVED FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS OF THE BAKING MIXER
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. CORRECT BY CLEANING ON A ROUTINE BASIS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-December-2017
| Comments |
|---|
| QUATENARY AMMONIUM TEST KIT-YES, BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE, PROVIDED FOOD SAFETY HANDOUTS, PIC(PERSON IN CHARGE) PROVIDED FOOD LICENSE |