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 shell eggs (60F) and cheese (57F) in the prep top cooler of the main kitchen, milk (50F) in the server station, and liquid eggs (68F) sitting out in the Catered Living area at unsafe temperatures. These items are TCS foods which require proper cold holding to prevent the growth of bacteria that could lead to a food related illness. Maintain at 41F or below. Discard these four items that were at unsafe temperatures (do not put back in the cooler to save).
Except during preparation, cooking, or cooling, TCS food shall be held at 41°F or less.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces are dirty. Observed the main kitchen slicer and the Catered Living microwave with build-up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Utensils were not kept in good repair. Observed a crack in the ice scoop.
(1) Utensils shall be maintained in a state of good repair or shall be discarded.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build-up on the FRP wall surfaces in the main kitchen.
The physical facilities shall be cleaned as often as necessary to keep them clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-August-2014