Zest

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like buildup on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: Advised PIC to discard ice and clean ice machine.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items temping above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below CA: Advised PIC to service equipment and place items in a working cooler.

Time as a public health control: procedures and records — Inspector Note: Observed butter stored at 75F and was not labeled on when it is prepared or needs to be discarded. PIC failed to provide procedures for holding butter on time. CA: PIC labeled the butter on what time it is prepared and when it needs to be discarded and advised to keep the procedures posted for the employees. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P