3717-1-03.3(H) / Reheating for hot holding.
Critical Repeat Observed improper reheating of food for hot holding. Observed brown gravy at 79F, chicken gravy at 100F parisienne soup at 58F, and chicken noodle soup at 68F in the steam table at time of inspection.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Foods must be reheated to at least 165F on a direct heat source within 2 hours before being placed into the steam table for hot holding.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible. The hand sink is blocked by a trash can at time of inspection.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is easily accessible at all times for employee use.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed foods stored in sterilyte style and gladware style food containers at inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. All food containers must be commercial grade, food grade and approved.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed buildup on the wire racks in the walk in cooler, on the potato bins, bread containers, the gaskets of the cook line prep top cooler, on the wall behind the prep sink, and on floors behind and underneath equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-September-2016
| Comments |
|---|
| See CCP Inspection from 9/29/16 for temperature log. All holding equipment is working properly Observed excellent date marking practices throughout the kitchen Sanitizer bucket is set up correctly with quat at 200ppm, test strips available Dish machine is sanitizing properly with chlorine dispensing at 100ppm, test strips available Provide a splash guard on the hand sink for protecting the prep sink and adjacent food prep table from splash contamination |