3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed hot holding TCS food items (sausage patties) in the hot table with temperatures less than 135F during inspection. Sausage patties reheated on the grill to 192F
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(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Observed buildup of food debris on the blade and parts of the deli slicer in the kithchen during inspection.
Equipment food-contact surfaces and utensils shall be cleaned any time during the operation when contamination may have occurred; (2) Equipment food-contact surfaces and utensils if used with time/temperature controlled for safety food, shall be cleaned throughout the day at least every four hours; (3) Surfaces of utensils and equipment contacting food that is not TCS shall be cleaned: at any time when contamination may have occurred;