3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed two pans of cooked rice stored in an oven that is not turned on at 127F and 134F at this time.
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. Oven must be turned on if using for holding TCS foods and foods must be held at 135F or higher at all times.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed wet wiping cloths stored out on work surfaces at time of inspection.
Wet wiping cloths must be stored in sanitizer solution when not in use.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed food debris and build up on the underside of the shelving over the expo area where queso is stored.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.
A sanitizer bucket must be set up at all times so that work surfaces can be properly sanitized.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-December-2014
| Comments |
|---|
| See CCP Inspection from 12/30/14 for temperature log. Dish machine is sanitizing properly with the final rinse reaching at least 180F |