3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Salad cooler holding cold food between 44 degrees and 47 degrees. Must maintani all cold food below 41 degrees to prevent growth of microorganisms in food that can cause illness. Correct today.
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(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Hard to reach areas around fryers still need cleaned of grease and debris. Drip tray for grill line needs kept clean of food debris. Wall behind dish tank still needs cleaned of build up. Cleaning these areas routinely or dailiy will help eliminate harborage of pests.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-06.4(K) / Controlling pests.
Critical Still observed roaches in kitchen in a few areas. Continue routine pest control application by a licensed applicator. All pest control must be applied by a licensed applicator. No household pest control allowed. Continue to remove harborage conditions such as boxes, wet areas, and debris from hard to reach areas. Keep records of pest application for us to review during follow up inspections.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.