3717-1-03.3(H) / Reheating for hot holding.
Critical Repeat Observed improper reheating of food for hot holding. Observed several soups and gravy being reheated in the steam table.
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 on a direct heat source to at least 165F before being held hot in the steam table.
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. Hashbrowns are 52F out on the cutting board.
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.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The sanitizer bucket was too strong with quat sanitizer at over 400ppm.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. When using a multi-range quat sanitizer, it must be used at 150-400ppm to safely sanitize food contact surfaces and utensils.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-November-2015
| Comments |
|---|
| See CCP Inspection from 11/5/15 for temperature log. Dish machine is sanitizing properly with chlorine dispsensing at 100ppm at the final rinse, test strips available Sanitizer buckets are set up at food prep areas, Observed good date marking of foods |