3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed improper reheating of food in the steam table for hot holding.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Foods must be reheated to at least 165F for 15 seconds on a direct heat source before being placed into hot holding equipment.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection The handwashing sink was not easily accessible as it is blocked by a trash can at time of inspection.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Observed a pan of orange sliced stored directly in shredded cheese at time of inspection.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Do not double pan food items unless the foods on the bottom are protected with a lid/covering.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-June-2015
| Comments |
|---|
| See CCP Inspection from 624/15 for temperature log. Wipe cloth buckets are set up correctly with multi range quat at 150ppm, dish machine is sanitizing with chlorine dispensing at 100ppm, test strips available for both Good date marking, thermometer available, gloves available Facility is clean and well maintained |