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6-1A: .04(6)(f)Cut watermelon and cut cantaloupe cold holding greater than 41F for more than 4 hours in the walk in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded.
15A: .05(6)(a)The ambient air temperature of the walk in cooler is greater than 41F. Equipment must be maintained in good repair and proper adjustment.
NOTE: Per person in charge, facility only serves fruit and alcoholic beverages. The only TCS foods on site are cut watermelon and cut cantaloupe.
NOTE: Per person in charge, the food in the standing prep cooler is for employees.
NOTE: Facility has adequate refrigeration. Discussed with person in charge that cut watermelon and cut cantaloupe must be stored on the top shelf of the employee standing prep cooler until the walk in cooler is repaired. Facility also has a walk in freezer.
NOTE: Ensure the small holes at the bottom of the back door are patched or back door is replaced (sunlight visible).
NOTE: An informal follow up will occur on 4/13/23.
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