3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed milk in large walk in cooler holding at 42.4F. Milk and all cold held TCS foods must be maintained at 41F or lower to limit growth of potentially harmful organisms. Temperature of coolers should be monitored regularly and admjustments made to equipment as necessary.
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.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed hose on mop sink in back storage room hanging below the rim of the sink. There must be an air gap of at least 1 inch to prevent contamination by backsiphonage.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).