3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature.
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, or at 41°F or less.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; held between uses in a chemical sanitizer of the appropriate concentration;
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-January-2015
| Comments |
|---|
| cheese 39, tomato 39, lettuce 40, chicken 39, beef 39, rice 135, lettuce 45, rice 125, beef 138, chicken 137, guacamole 58, cheese 58, lettuce 49, tomato 55, milk 41. Notes: -sanitizer at 200-300 broad spectrum quaternary ammonia, test strips available -thermometers, gloves hats available |