3717-1-03.4(C) / Thawing - temperature and time control.
Observed salmon thawing in prep cooler in reduced-oxygen packaging without having removed it from the reduced oxygen environment. To limit the growth of potentially harmful organisms, ensure fish are removed from the reduced oxygen environment.
TCS food shall be thawed as required in this rule.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Observed large container of bean soup cooling on counter. Prodect temp was 166°F. use one of the approved methods below to ensure proper cooling times are achieved and to limit the growth of organisms. Soup was placed into cooler.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-04.1(Y) / Temperature measuring devices.
Observed some coolers without thermometers. All cold hold units must have thermometers located in warmest part of the unit to accurately measure the air temperature.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat observed door seals on the salad prep cooler broken and dirty. Equipment must be kept in good repair.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of equipment with accumulation of dirt and residue. Areas include, door handles, wire racks, fans on the walk in cooler, floors of wlak in and prep coolers. Equipment surfaces shall be cleaned as frequently as necessary to prevent build up.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
observed clean dishes and pans stacked on wire rack that were still wet from washing. All dishes must be allowed to air dry before putting away.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.4(A) / Repairing.
Repeat Observed floors in kitchen in need of repair. In servers area, floor tiles are cracked or missing. In kitchen, observed some cracked tiles and many aeas need re-grouted. All floors must be smooth, easily cleanable, and durable. Obasrved damaged ceiling tiles and some missing coving on ceiling.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed food debri and splashes on walls and floors throughout facility. The physical facilities shall be cleaned as frequently as necessary to maintain clean to sight and touch.
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.