3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Observed apples that were unwrapped on the serving line. Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Observed spicy chicken that was cooling for over 6 hours at 50F. Person-in-charge voluntarly threw away the product. TCS foods were not cooled using the proper time and temperature parameters.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.