3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Food on display was not properly protected from contamination by consumers. Observed pre-plated trays of food on the serving line not protected by a sneezeguard.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
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. Facility has pre-plated lunch and the hommos is 54-57F.
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. The food cannot be pre-plated with TCS food since the temperature of the food is then not controlled.
3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utenils.
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils. The facility was licensed without a three-compartment sink because they were using disposable trays. The facility is now using reuseable trays that are taken to another licensed facility for warewashing. The trays may not be taken to the other facility and must be washed in this kitchen. Return to using disposable trays until a 3-compartment sink is installed in the kitchen by a licensed plumber.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The two-door cooler is not operational and in its place a homestyle cooler is being used.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. The two-door cooler must be repaired immediately as the Frigidaire cooler is not approved for use in the licensed kitchen and must be removed.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The quat sanitzer was too strong at time of inspection.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Maintain quat sanitizer at 200ppm.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-November-2016
| Comments |
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| Temperatures: hommos sitting out 54-57F* Steam table: sloppy joe's 175F, potatoes 167F Milk cooler: milk 30F milk sitting out 31F Frigidaire cooler: hommos 49F, ranch 40F ambient air 40F Potatoes in cambro 145F Gloves, thermometer present Quat sanitizer in bucket over 400ppm. |