3717-1-03.1(H) / Temperature - specifications for receiving
Critical Corrected During Inspection tater tots hot holding at 115°F.
hot holding items should be at or above 135°F to prevent contamination.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection observed food in fridge not covered.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection observed unlabed containers in fridge.
food needs to be identified and date marking.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
observed hot water on handwashing sink not working. Manager noted that the plumber was going to be there this week.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-06.4(A) / Repairing.
observed broken vent near exterior door that is hanging down.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Corrected During Inspection observed fries on holding tray, asked employee and she said fries were not sold that day yet. observed freezer food on floor. observed door in back to dumpster unclean with build up. Observed broken and dirt build on vent near exterior door.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 31-October-2017