3717-1-03.3(H) / Reheating for hot holding.
Critical Observed improper reheating of food for hot holding. Meatballs were 84 degrees. per employee had been put on at about 2:30p.m. inspection was made @ 5:15 p. Meatballs must be heated to an internal temperature of 135 degrees within 4 hours. If they are a reheat, must be brought to 165 within 2 hours and held at a minimum 135 degress.t
To prevent illness, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Correct By: 05-Sep-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Equipment needs to be pulled away from walls and the floors need to be cleaned.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Correct By: 30-Sep-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-September-2014