VI / Time/Temperature Controlled Safety Food
The requred cold holding temperature for TCS food is 41 degrees or less. The temperature logs stated that the milk temperature range should be 38-42 degrees.
The temperature logs should be changed to reflect the required max temperature range.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 09-November-2013
| Comments |
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| IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code. THE PIC WAS KNOWLEDGEABLE OF THE COOKING TEMPERATURE AND DATE MARKING REQUIREMENTS. V. Food from Approved Source Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. FOOD MUST BE CHECKED AT THE TIME OF DELIVERY FOR THE PROPER TEMPERATURE (41 DEGREES OR BELOW). DO NOT ACCEPT ABOVE 41 DEGREES. |