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. Observed TCS food items in the top prep cooler above 41F during inspection. For temperature log see CCP of same date.
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.
3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility. Observed no temperature log at time of inspection
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. During inspection top prep cooler was holding above 41F.
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.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. At time of inspection prep sink faucet was leaking.
A plumbing system shall be properly maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-June-2016
| Comments |
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| Observed all handwashing sink fully stocked with paper towels, hot water, and soap at time of inspection. Observed a thermometer, gloves, Quat test strips during inspection Verified Quaternary ammonium sanitizer at 200 ppm in three compartment sink and bucket. NOTES *Ensure to hang mops to air dry all times. |