VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods (roasted eggplant, sliced tomatoes stored in line prep cooler) were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
VII / Protectiion from Contamination
Observed improper storage of food items under dripping condensate in the walk in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 24-October-2013
| Comments |
|---|
| PIC reported that there have been no recent employee illnesses. Observed that RTE TCS foods were properly datemarked at the time of inspection. Discussed proper cooling of soups using an ice bath and ice wand to rapidly cool soups that are placed into refrigerated storage to a temperature that is 70 degrees Fahrenheit or lower within the first 2 hours, then to a temperature that is 41 degrees Fahrenheit or lower within 4 hours. PIC stated there have been no changes in food suppliers since previous inspection, however some new menu items were added (roasted eggplant, fish tacos, etc) Consumer Advisory was satisfactory at the time of inspection. |