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.Observed prep top cooler holding TCS food items above 41F during inspection.Ensure all TCS food items are 41F or lower according to ODA rules and regulations.
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(G) / Can openers - cleanability
Cutting or piercing parts of can openers are not removable for cleaning and for replacement.Observed build of food debris on can opener blade by the kitchen area during inspection.
To prevent food borne illness, cutting or piercing parts of can openers shall be removable for cleaning and replacement.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-June-2018
| Comments |
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| Observed level II servesafe certificate at time of inspection. Observed hand sink fully stocked with soap and paper towel. Observed Quaternary Ammonium sanitizer at 200ppm in a three compartment sink, test strips available. Observed a probing thermometer, gloves, hair restraints and thermometers in coolers and freezers at time of inspection. Temperature log:Cheese 45F, Chicken wings 39F, Ham 40F, Cooked chicken 36F, Cut lettuce 37F, Whole lettuce 38F, Whole tomato 37F, Mushroom 38F, Cut tomatoes 40F, Cut lettuce 39F, Ham 42F, Chicken wings 38F, Mushroom 41F, Sausage 40F, Chicken 43F, Cheese 41F, Salad 37F, Chicken 39F, Mushroom 41F, Beverage cooler 37F. |