notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Shredded Cheese 42.5 degrees F and Sausage 42.4 degrees F; stored in the refrigerator. Use your thermometer to check food temperature. The refrigerator is new and was adjusted to a colder setting during inspection. Sticker was applied to the refrigerator as a reminder food shall be maintained at 41F and colder.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) ANSI certified manager training is neededPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) ANSI certified manager training is needed; such as ServSafe. Have certificate or evidence available each inspection after today.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) There are frozen slices of pizza; but there are also cooked pizzas on the truck with no temperature control at 76 degrees F. If food is not held hot (above 135F) or cold (41F and colder) it must be held according to the rule: Time as a Public Health Control. Written procedures are required if you hold pizza with no temperature control on the truck. The maximum allowable time is four hours. Labeling is required. An example is writing the time it was cook on the aluminum foil cover and the time four hours later. For example: 11:00 to 3:00. You must explain on the written procedures that any pizza that remains at 4 hours is discarded. I emailed the time-holding form to you. Pizza was labeled today and I spoke to the owner's son on the phone for additional clarification.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.