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. Some butter products (stored on the left portion of unit) that require refrigeration at 41 degrees F had internal temps of 42-43 degrees F.
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 to prevent pathogen growth. Operator move the butter products to the cooler section of the unit, holding foods at 40 degrees F.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. The "ButterWall" has one small section (left) that is not holding TCS foods at or below 41 degrees F.
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. Please continue efforts to fix/adjust this unit so that it uniformly maintains temps at 41 degrees F or lower. Operator recently observed that a cap is missing at the top of the cooler, and is investigating if this negatively air circulation. Please notify inspector tomorrow of the results. Correct By: 09-Sep-2014
[?] Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Other
Inspection Date: 08-September-2014