3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection PIC could not state temperature and time requirements for cooling and reheating. PIC was re-trained on the requirements. PIC unable to demonstrate knowledge of temperatures and times for cooling and reheating.
PIC was re-trained on the requirements.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed some TCS foods above 41°F in the pasta prep table. PIC discarded all affected food, placed unaffected food in the walk-in cooler, and adjusted the temperature settings on the prep table. TCS foods not being cold held at the proper temperature.
PIC discarded all affected food, placed unaffected food in the walk-in cooler, and adjusted the temperature settings on the prep table.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed beef not date marked within 24 hours of preparation. PIC dated the beef containers during the inspection. Refrigerated, ready-to-eat, TCS foods not properly date marked.
PIC dated the beef containers during the inspection.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Observed cutting boards with deep score marks. PIC discarded all affected cutting boards during the inspection. Food contact surfaces not easily cleanable.
PIC discarded all affected cutting boards during the inspection.
3717-1-04.1(Y) / Temperature measuring devices.
Observed prep tables missing a thermometer. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed washed containers being wet stacked. Equipment and utensils are not being air dried.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed mozzarella containers being used for storage of other food items. Re-use of single-service or single-use articles.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-August-2023
| 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: Observed food employee washing hands when required. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - Protection from Contamination: Equipment food-contact surfaces not easily cleanable. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of cooling and reheating requirements. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: TCS foods were not being cold held at the proper temperature. |