3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed build up inside of the ice machine on the drip edge.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food (hamburger 59F, nacho cheese 65F) for hot holding. All TCS food was being reheated in warmer. Food was removed from steam well and reheated to 165F. (1) TCS food that is cooked, cooled and reheated for hot holding shall be reheated to a temperature of at least 165°F for 15 seconds. Remaining unsliced portions of roast may be reheated for hot holding using the oven parameters and time and temperature specified in (A)(4) of this rule; (2) TCS food reheated in a microwave oven for hot holding shall be heated so all parts of the food reach 165°F and the food is rotated or stirred and allowed to stand covered for 2 minutes after reheating; (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant, shall be heated to a temperature of at least 135°F for hot holding; (4) Reheating for hot holding shall be done rapidly and the time the food is between 41°F and the temperature specified in (H)(1), (2), and (3) of this rule may not exceed two hours.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. Observed corned beef that had been improperly cooled in the walk in cooler all night with a temperature of 54F. Corned beef was discarded during inspection. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed cooked hamburger with inaccurate date. Hamburger was discarded during inspection.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Chemical spray bottle was discarded during inspection.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Presence of live insects (gnats).
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. Observed a large covered stock pot of corned beef improperly cooled in walk in cooler. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection Observed a frozen pack of hot dogs thawing at room temperature in prep sink. TCS food shall be thawed: (1) Under refrigeration that maintains the food temperature at 41°F less; (2) completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41°F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F; (3) As part of a cooking process if the food that is frozen is cooked to the proper temperature, or thawed in a microwave and immediately transferred to conventional cooking equipment with no interruption in the process; or (4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual order.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (hood vents).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
The light intensity in an area (prep sink) where an employee was working with food, utensils or equipment was less than fifty foot candles.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Corrected During Inspection Employees drink improperly located.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-July-2022