3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Individual salad with TCS items cold held at 45 degrees F/ shredded pork held at 118 on line 1 and 125 on line 2.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. The QAC sanitizer for the wiping buckets was too low at 100ppm.
Cloths in use for wiping counter tops/food service areas shall have sanitzer of the proper strength. For QAC, follow the instructions for use off the label, which means keeping the strength at 200-400 ppm.
[?] Facility Type: Non-Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-May-2014
| Comments |
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| Theresa Vermillion |