3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed items in coolers without lids or protectve overwrap. Keep covers on TCS foods in refridgerators to preventy contamination. Also observed raw meats stored above RTE foods in prep cooler and walk in. Ground meat and other uncooked meats must be stored on bottom shelves to prevent cross contamination. Do not store Ready to eat foods below raw meats.
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(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Itemson steam table at 109-111 degrees. Increase temperature to 135 degrees or higher.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed items in cooler still not date marked. Date marking is necessary for holding TCS foods for longer than 24 hours.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Critical A food thermometer was not readily accessible. A thermometer must be available for measuring the temperfature of time and tempeerature controlled for safety foods.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Observed concentration of chlorine in dish tank at 0 ppm. Contact maintenence provider to ensure chlorine is being dispensed at 25-50 ppm for proper sanitation.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.