3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Eggs were left out of refrigeration for more than 25 minutes. Meat in Meat case was 47 degrees although the cooler air temperature was 39 degrees. The cheese was 44 in the back room cooler although the air temperature was 37 degrees.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. PUT AWAY EGGS WITHOUT DELAY WHEN RESTOCKING. INVESTIGATE AS TO WHY THE MEAT IN THE MEAT COOLER AND THE CHEESE IN THE BACK ROOM COOLER IS ABOVE 41 DEGREES. THE EGGS WERE PUT IN THE COOLER AT THE TIME OF INSPECTION AND THE SALADS FROM THE SANDWICH COOLER WERE MOVED TO ANOTHER COOLER DURING THE TIME OF INSPECTION. Correct By: 09-May-2015