BAGGIN'S GOURMET SANDWICHES

Violations (3)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make top unit near grill Observed lettuce, tomatoes and pepper/tomato mixture in make top unit near grill above 41F. Person in Charge (PIC) stated that the items were moved to the make-top unit within 3 hours.

  Time Temperature Control for Safety Food (TCS Food)

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Ice bin next to cash register Observed boxes of TCS pre-cooked foods sitting in ice next to the register. Ice was only contacting bottom side of containers. Temperatures taken were above 41F. PIC stated that they use time to make sure they don't stay out after 3 hours, after which they are discarded, but that they usually sellout of them before the 3 hours are up. He stated they do not have written procedures for this but all employees are trained to know this procedure.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Make top unit near grill Observed cut lettuce, cut tomatoes, and pepper/tomato mixture in make top unit above 41F. Ambient temperature of the unit was 44F. Establishment has 2 other make top units that can maintain the proper temperature for the TCS foods in them.

  Utensils, Equipment and Vending