3717-1-02.4(B)(2)(d) / PIC: Demonstration of Knowledge - Explaining relationship between maintaining proper time/temperature of TCS food and prevention of foodborne illness
Critical PIC unable to demonstrate knowledge of foodborne disease and the significance of maintaining time/temperature controlled for safety food.
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
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 potatoes on the cook line with an internal temp of less than 135 degrees (120-128 degrees). To prevent contamination and food borne illness, ensure that all hot foods are held at 135 degrees and above. These potatoes were discarded at inspection.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee eating, drinking, or using tobacco in non-designated area. Observed various employee cups in various areas of food prep. One half filled cup had no lid. Provide and enforce a designated area for employee use tp prevent contamination of exposed food, clean equipment, unwrapped single service items. Employees shall not eat or drink outside of the designated area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-February-2023
| Comments |
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| 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. VI - TCS Food: TCS foods were not being held at the proper temperature. Potatoes being hot held at temps below 135 degrees (120-128 degrees). These items discarded at inspection. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. Employees wearing no-latex gloves. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied with soap ,paper towels, hand wash signage, waste cans and hot water of at least 100 degrees F. X - P - Chemical: Toxic materials are properly identified and stored. Toxic materials stored in dish room. |