3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed salad bar items on a cart outside of the walk-in cooler in order to put away shipment. Items were at 64F. Place them in an ice bath before starting to put away delivery.
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)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are dirty - inside surfaces of the microwave.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-May-2017
| Comments |
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| Make sure thermometer can read from 0-220F. Check the defrost cycle in the walk-in cooler - adjust if necessary. Defrost cycle should not be set for busy meal times. High temperature dish machine achieved 160F during the final rinse cycle. A maximum registering thermometer is available - use thermometer before beginning every cycle of dishes. Level two food safety certification rules were reviewed. |