3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed food being taken from cooler to a hot holding unit during the time of inspection. Improper reheating of food for hot holding. Discussed with PIC that food must be brought from cold holding to 165 within two hours of the beginning of the heating process. Only then should food be placed into hot holding. PIC corrected the heating process during the time of inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Observed incorrect date marks on items in the make-table cooler during the time of inspection. Refrigerated, ready-to-eat, TCS foods not properly date marked. PIC placed correct date marks on items during the time of inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed torn gaskets on the hot holding unit and the make table cooler during the time of inspection. Equipment components are not intact, tight or properly adjusted.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed sanitizer test strips to be damaged during the time of inspection. No sanitizer test kit available.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed floor drain in the kitchen to be damaged during the time of inspection. Plumbing system not properly maintained or repaired.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-November-2022
| Comments |
|---|
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - TCS Food: Observed improper reheating of food for hot holding. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. X - P - Chemical: Toxic materials are properly identified and stored. |