3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed lettuce at 50F and cooked burgers in hot holding unit between 117-130F at time of inspection. Burgers were reheated and prepared for serving.
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.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed the use of cardboard containers holding food utensils in prep drawer. Cardboard is not an approved material and cannot be easily cleaned and maintained.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-February-2015
| Comments |
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| Temperatures on CCP of same date. Hair properly restrained, gloves and thermometer available. Quaternary Ammonium sanitizer between 200-400ppm at time of inspection. Test strips available. Hand sink was fully stocked with hot water, soap and paper towels. |