3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature.
>> Time/temperature controlled for safety (TCS) food was not being held hot at 135 F or above (tamales, various flavors)
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.
>> Corrected at time of inspection by discarding potentially unsafe food (tamales less than 128 F). Corrected at time of inpsection by re-heating to 165 F (tamales greater than 128 F). Correct By: 24-Aug-2018
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
>> Observed hot holding equipment not maintaining proper hot holding temperatures for TCS food. Orded facility to discontinue use of hot-holding equipement on sale floor for consumer self-service.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-August-2018
| Comments |
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| Accompanied by Katie Romig, Chief Epidemiologist Discarded: Tamales (various kinds) |