3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed cheese sauce hot holding below 135F and the hot holding cabinet temperature below 135F. PIC turned the temperature higher. TCS foods not being hot held at the proper temperature.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Observed no thermometer in the make table in the kitchen. Food thermometer not readily accessible.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed torn gaskets on coolers and freezer. Equipment components are not intact, tight or properly adjusted.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no sanitizer test kit available at the time of inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed build up and debris in the gaskets of the coolers and freezer. Observed build up inside the cooler, freezer, and hot holding cabinet. Non-food contact surfaces of equipment are unclean.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-April-2020
| 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - TCS Food: TCS foods were not being held at the proper temperature. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. |