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.(TCS food in prep top and lettuce ice bath)
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 41°F or less. (lettuce discarded food from prep top moved walk in)
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored.(pan used as scoop in rice bin)
Utensils must have handles and if stored in food must be handle up.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.(prep top)
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-September-2014
| Comments |
|---|
| Temps (F): beef 36, chicken 36, cheese 38, chicken 148(cooking), chicken 152 (cooking), chicken 38, beef 40, onions 41,* cheese 48,* tomatoes 48, beef 150, chicken 160, rice 135,* lettuce 60, milk 41 Notes: -sanitizer was 200-300 broad spectrum quaternary ammonia, test strips available |