3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed gruyere cold holding at 59F and liquid eggs cold hoding at 56F at the front. PIC discarded them and turned the unit lower.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Corrected During Inspection Equipment and/or utensils improper construction. Observed the use of non food grade scissors. PIC took them off and made a note to get food grade scissors.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. Did not observe a thermometer inside the reach in coolers and a cooler at the front.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice build up by the door of the walk in freezer and condensation on the ceiling.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-August-2019
| 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. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: TCS foods were not being held at the proper temperature. Observed Gruyere and liquid eggs cold holding above 41F. PIC discarded them. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |