3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods (cooked black beans) were not being held at the proper temperature. Growth of harmful organisms and/or toxin production can occur if TCS foods stay at a temperature that is between 41°F and 135°F for too long.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. PIC discarded the black beans at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-September-2013
| Comments |
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| Operation uses quaternary ammonia sanitizer in sanitizer buckets. Sanitizer concentration measured at the time of inspection was at an appropriate concentration for sanitizing. Discussed acceptable methods of hair restraint for food employees, relocating paper towels at front handwashing sink, and food safety risks associated with the use of sponges. |