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 - the prep top cooler top portion was holding 50-53F - batter, eggs, cheese being stored here. Adjust cooler to hold these items at 41F or below.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The high temperature dish machine in the kitchen for "Catered Living" is not functioning properly - sometimes it runs when the door is shut but not consisantly. Adjust machine so that it functions as it was designed. If repairs can not be made - it will need to be replaced.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-May-2017
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