3717-1-03.3(H) / Reheating for hot holding.
Critical Observed improper reheating of food for hot holding. Observed queso dip reheating in the table top steam table at 75F-100F at inspeciton.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Foods must be reheated to at least 165F on a direct heat source before being placed into hot holding.
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. The walk in cooler is holding foods at 46F-47F at time of inspection.
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. This cooler must be serviced immediately. This will be rechecked tomorrow.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed cardboard used to line shelves under the prep area.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard is absorbent and not smooth and easily cleanable.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the handle of the two door reach in cooler is duct taped together.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Permanently repair the cooler door handle. Duct tape may not be used as it is sticky and can trap dirt and bacteria.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed grease build up underneath the flat top grill at inspection. Also observed build up on the wire racks inside the walk in cooler.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-August-2016
| Comments |
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| See CCP Inspection from 8/25/16 for temperature log. Quat sanitizer is correct at200ppm in wipe cloth bucket, quat test kit available Dish machine is sanitizing properly at 100ppm at the final rinse, test kit available Observed thermometers, observed good glove use, observed good hair restraints, observed good date marking of foods |