3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed egg mixture on counter not being held at the proper temperature at the time of inspection.
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. Discontinue holding egg mixture on counter or include item in the written procedure for time without temperature. The PIC voluntarily discarded the product.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors under the fryers and the area around the boss grease unit at the time of inspection.
To prevent contamination, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-November-2016
| Comments |
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| Observed multiple bread items getting caught in Holman bun warmer at the time of inspection. Ensure equipment is functioning properly. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. |