3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The colder behind the front counter was not on and the sour cream was above 41 degrees.
To prevent the growth of pathogens that could cause a foodborne illness, 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.
THE TCS FOOD (SOUR CREAM) WAS DISCARDED AT THE TIME OF INSPECTION. DO NOT USE THE COOLER UNTIL THE TEMPERATURE MAINTAINS 41 DEGREES OR LESS. Correct By: 04-Jul-2015
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. The cooked hamburger was 127 degrees in the holding unit.
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.
REHEAT THE MEAT TO AT LEAST 165 AND HOLD AT 135 OR MORE. Correct By: 04-Jul-2015 Correct By: 04-Jul-2015
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. A thermometer was not in the small reach in freezer.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
PLACE A THERMOMETER IN THE SMALL REACH IN FREEZER. Correct By: 04-Jul-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-July-2015