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. Chicken is 110F and cooked mushrooms are 108F in the steam table 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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed ice buildup on glasses in the glass freezer at the bar.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Defrost the freezer and repair and leaks or drain clogs causing ice to form.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
The walk in cooler door is broken and temporarily repaired at this time.
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 walk in cooler door.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-November-2016
| Comments |
|---|
| See CCP Inspection from 11/2/16 for temperature log. Quat sanitizer is correct in wipe cloth buckets at 200ppm All chemical dish machines installed after 2005 require an audible or visual alarm to notify when sanitizer levels are low. Provide alarms on both the dish machine and glass washer. Good cooling practices observed, good date marking of foods Gloves, thermometers provided, hair restraints worn Facility is clean and organized |