Canton St. Social

Observed several TCS foods in the prep top cooler and WIC are held above 41F. PIC moved all the food to another cooler and discarded the ones that are in the WIC for more than 4 hours.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed WIC and RIC unit without thermometers on the inside. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. C/A: Place thermometers inside of all refrigeration units.

Observed RIC unit under grill not holding temperatures. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. C/A COS: PIC added ice to bring temperatures down. Ensure unit is properly holding temperatures.