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 temperature of the chicken and beef in the hot holding bins were between 122 and 127 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 UNIT WAS ACCIDENTALLY TURNED OFF AT THE TIME OF INSPECTION. THE CHICKEN AND BEEF WERE DISCARDED AND THE UNIT WAS TURNED BACK ON AT THE TIME OF INSPECTION. Correct By: 01-Nov-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. The corn and diced tomatoes were not date marked in the walk in cooler.
To prevent foodborne illness from the progressive multiplication of pathogens or toxins, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. DATE MARK THE ITEMS (READY TO EAT TCS FOOD) IN THE WALK IN COOLER. A date was placed on the container at the time of inspection. Correct By: 01-Nov-2014
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical CorrectedDuringInsp Observed improper use of time as a public health control for up to four hours. The cole slaw and sliced tomatoes were not time marked.
To prevent the mulitipication of pathogens or toxins that could cause a foodborne illne : If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. TIME MARK THE LETTUCE, SLICED TOMATOES, AND COLE SLAW WHEN HELD ON THE MAKE LINE BECAUSE FOOD TEMPERATURES ARE NOT CONSISTENTLY MAINTAINED AT 41 DEGREES OF BELOW. The time that the food was placed on the line was known so all container were marked at the time of inspection. Correct By: 01-Nov-2014