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. The turkey and steak in the prep cooler top are 43 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. KEEP THE LIDS CLOSED. THE HEAT IN THE KITCHEN IS 96 DEGREES WHICH IS MAKING IT DIFFICULT FOR THE PREP COOLER TO KEEP FOOD 41 DEGREES OR LESS. INCREASE VENTILATION OR AIR CONDITIONING. LIDS WERE CLOSED AT THE TIME OF INSPECTION. Correct By: 28-May-2016