3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Buttermilk is 51F in the bottom of the prep top cooler.
To prevent the growth of pathogens, TCS foods must be held cold at 41F or lower at all times. Do not leave TCS foods out at room temperature in between uses.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed frost on the inside of the walk in freezer door. Observed the walk in cooler door gasket is taped.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-June-2016
| Comments |
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| See CCP Inspection from 6/30/16 for temperature log. Quat sanitizer is correct at 150-300ppm in wipe cloth buckets checked today, test strips available Dish machine at bar and main kitchen are both sanitizing properly with chlorine dispensing at 100ppm, test strips available Good cooling practices, good date marking practices Facility is very clean and very well maintained |