3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Found TCS food above 41F in the 1 door prep top cooler. Found sliced cheese at 47F, shredded cheese at 47.5F, cole slaw 45F at the 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.
3717-1-04.1(Y) / Temperature measuring devices.
Observed missing cooler thermometers in the 2 door and 3 door prep top coolers..
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)(1) / Equipment - good repair and proper adjustment.
The 1-door Turbo Air prep top cooler has an air temperature of 48F and maintaining TCS food above 41F at the time of inspection. Facility had a new fan installed in this unit. All food was removed from the cooler and this cooler will not be used until repaired.
The cooler must have the ability to maintain TCS food at 41F or lower. If this cooler can no longer maintain food at 41F or lower, it must be replaced with a NSF approved cooler. Contact this department with a make and model number for approval if the cooler must be replaced. 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.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed torn cooler door gaskets in the 1 door prep top cooler and walk-in cooler.
All cooler and freezer door gaskets must be in good condition at all times to allow the doors to close tightly and to help maintain temperature. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-January-2015
| Comments |
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| Refer to the Critical Control Point Inspection for all temperatures recorded today Chlorine sanitizer tested at 50ppm in the wiping cloth buckets and in the 3-compartment sink; test kit available Food thermometer available Good date labeling and food storage order All handsinks are stocked and good hand washing and glove use observed today |