3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Items in ice buckets at 50-60degrees. Ice was filled to the top of buckets. The facility is getting more cooling units to replace the ice buckets to help keep all cold foods at 41 degrees or lower.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Table near walk in freezer accumulating food debris in raised circles on the top. New tables with smooth tops are coming in to replace these tables. Until new tables have arrived, clean these areas more frequently to prevent build up.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-06.4(A) / Repairing.
Observed several broken floor tiles throughout the facility. Coving tiles falling away from the wall. Manager said new stainless covingis being made to replace the broken tiles.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floor of the walk in cooler. Clean hard to reach areas more frequently to prevent buildup.
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: 15-July-2016
| Comments |
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| Received a complaint that a customer had gotten sick after eating at this facility. Complaint attached to report. Upon inspection, manager reported employee health policy is in effect. No reports of recent employee illness. Cold hold temps are taken every shift. Please start taking temps of hot food items once they are cooked to ensure complete cooking processes. The ice buckets holding toppings are at 50-60 degrees. The facility is getting new cooling equipment to keep all foods 41 degrees or lower. Hot water adequate. Observed employee handwashing. Observed proper sanitizing of food contact surfaces. Manager is certified in level 2 food protection. Please obtain a spill kit for fecal/vomit accidents. |