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 all TCS food items above 41F inside walk in cooler and cooked fries at 122F in hot holding unit during inspection.All TCS food items moved into walk in freezer by manager.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.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Observed no date marked on TCS food items (ham sandwich, opened cut lettuce inside plastic bag) inside walk in cooler during inspection.To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.Observed build of dirt and debris inside ice machine chute by the kitchen area at time of inspection.Nonfood-contact surfaces of equipment shall be kept free from an accumulation of dust, dirt, food residue and other debris.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required.Observed missing light shields by the kitchen area at time of inspection.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-March-2017
| Comments |
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| Observed hand sink fully stocked with soap and paper towel at time of inspection. Observed a probing thermometer, gloves and hair restraints at time of inspection. Observed Quaternary Ammonium sanitizer in three compartment sink and buckets at 200ppm during inspection.Test kits available. Observed chlorine dish machine at 50ppm on a final rinse at time of inspection. No test strips for chlorine. Temperature log: See CCP on the same date. **Ensure to remove all boxes of food products off the floor inside walk in freezer** |