3717-1-03.4(F)(2) / Time/temperature controlled for safety food - cold holding of eggs
Critical Raw shell eggs not maintained at 45° F or below.
>> Observed raw shell eggs on counter at 70 F
>> Correct by ensuring raw shell eggs are cold held at 45 F or below
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature.
>> Observed food in reach-in cooler being held at 50 F
>> Correct by ensuring TCS food is cold held at 41 F or below
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed.
>> Observed food being improperly thawed (frozen fish in prep sink)
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available.
>> Observed no sanitizer test kit available at time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-July-2020
| Comments |
|---|
| Approved sources: Restaurant Depot Pest control: Speed |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. X - P - Chemical: Toxic materials are properly identified and stored. >> Observed chemicals stored properly to prevent contamination. VI - TCS Food: TCS foods were not being held at the proper temperature. >> Observed TCS food being held above proper temperature for cold holding. Improper hold temperatures may lead to the growth of potential food borne illness causing pathogens. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. >> Observed hand washing sink properly supplied. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. >> Observed food contact surfaces being properly cleaned and sanitized. |