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 shredded lettuce, omlete mix, and cut melon holding between 46-50F.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed old stickers left on containers in the walk in cooler. Remove old stickers and wash/rinse/sanitize container to prevent contamination from sticky residue.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up on cook line. Clean around cookline on a regular basis.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed food cart with food build up on it. Thoroughly clean food cart on a daily basis.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a lot of product on the ground in the dry storage area. Remove products and debris from ground.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-December-2014
| Comments |
|---|
| Refer to CCP for temperatures High temp dishmachine sanitizing properly Observed good thawing methods. Quat = 200ppm |