3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. THE PERSON IN CHARGE SHALL MAINTAIN OVERSIGHT AND CONTROLS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR WHICH MAY LEAD TO A FOODBORNE ILLNESS
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
3717-1-03.3(A)(1) / Raw animal foods - cooking
Critical Corrected During Inspection Raw animal food was not being cooked to the required temperature. OBSERVED CHICKEN BREAST PATTY ONLY COOKED TO 138 DEGREES F AND BEING OFFERED TO CUSTOMER TO BE SERVED
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule .ISSUED ORDER TO LINE COOK TO PLACE CHICKEN BREAST PATTY BACK ON THE GRILL AND CONTINUE TO COOK UNTIL TEMPERATURE OF 165 DEGRRES F IS REACHED. PROVIDED THE PIC(PERSON IN CHARGE) WITH FOOD SAFETY HANDOUTS FOR PROPER FOOD COOKING TEMPERATURES
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 NO DOCUMENTATION FOR TCS BEING COOLED IN WALK IN COOLER
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. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY LEAD TO A FOODBORNE ILLNESS ALL TCS FOODS SHALL BE PROPERLY COOLED WITH ASSOCIATED DOCUMENTATION. PROVIDED THE PIC(PERSON IN CHARGE) WITH VARIOUS FOOD SAFETY HANDOUTS AND BLANK LOG SHEETS
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. OBSERVED TCS FOOD (BUTTER) BEING HELD AT 72 DEGREES F
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.OBSERVED FOOD DEBRIS BUILD UP ON THE INTERIOR OF THE DELI SLICER
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS, THE PIC CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING