3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed american cheese above 41°F in the top part of the prep table. PIC will use time as a public health factor and discard the cheese after 4 hours of it being removed from temperature control. PIC also stated that TCS foods will not be placed in the top part of the prep table until it has been repaired. TCS foods not being cold held at the proper temperature.
PIC will use time as a public health factor and discard the cheese after 4 hours of it being removed from temperature control. PIC also stated that TCS foods will not be placed in the top part of the prep table until it has been repaired.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed deteriorated caulk on the kitchen hand sink. Fixed equipment not properly sealed or spaced for cleaning.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-March-2024
| Comments |
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| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Some TCS foods were not being cold held at the proper temperature. |