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.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
3717-1-07(B) / Working containers - common name.
Critical Observed spray bottle that were not properly labeled with the name of the material.
Working containers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed nonfood-contact surfaces constructed of unapproved materials. (observed shelves used to hold dressing bottles lined with paper towels)
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-August-2014
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| Temps (F): turkey 41, steak 39, eggs 39, milk 40, turkey 41, turkey 40, tuna 39, tomato 39, pizza 43, chicken 45, cheese 45 Notes: -sanitizer at 200ppm quaternary ammonia, test strips available |