3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED THE TACO MEAT HELD BETWEEN 104-107 DEGREES F IN TO-GO CONTAINERS . TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED CORN SALSA HELD AT 74 DEGREES F IN TO-GO CONTAINER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F IN COLD HOLDING.
3717-1-03 / Food - safe, unadulterated, and honestly presented
Corrected During Inspection Food was unsafe, adulterated, or not honestly presented. OBSERVED A DENTED CAN OF GREEN BEANS AND DICED TOMATOES.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-August-2021
| Comments |
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| FOODS ARE RECEIVED FROM AN APPROVED SOURCE- GFS, BORDEN DAIRY. PROBE THERMOMETER-YES. SANITIZER-ARRAY. TEST KIT-YES. PEST CONTROL- ACME. |
| CRITICAL CONTROL POINT INSPECTION VI - TCS Food: TCS foods were not being held at the proper temperature.TCS foods not being hot held at the proper temperature. OBSERVED THE TACO MEAT HELD BETWEEN 104-107 DEGREES F IN TO-GO CONTAINERS . TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING. VI - TCS Food: TCS foods were not being held at the proper temperature.TCS foods not being cold held at the proper temperature. OBSERVED CORN SALSA HELD AT 74 DEGREES F IN TO-GO CONTAINER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F IN COLD HOLDING. I - P - Employee Health: The operation had an employee health policy on file. OBSERVED AN EMPLOYEE HEALTH POLICY ON FILE. THE OPERATOR REQUIRED FOOD EMPLOYEES TO REPORT INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO ILLNESS THAT CAN BE TRANSMITTED THROUGH FOOD. |