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. Salads are pre-plated and above 41F.
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. TCS foods may not be pre-plated.
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. Pizza sitting out and in the hot cabinet is below 135F.
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.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. The low temperature dish machine is showing 0ppm chlorine.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. COntact GFS to repair the dish machine immediately. Switch to using all disposable utensils/trays.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed a bucket of sanitizer being filled at the hand sink and then bucket remained in its basin.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The hot cabinet gasket is missing and is only reaching 121F.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the hot cabinet to be able to hold TCS food at 135F and above and replace the gasket.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed a bag of food trays stored on the kitchen floor.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-December-2016
| Comments |
|---|
| Temperatures: pizza sitting out 112F* salad sitting out 55F* ranch sitting out 40F milk sitting out 37F Hot cabinet: pizza 117-120F* 3-door True GDM - cut lettuce 36F, ranch 31F Milk cooler - milk 33F Thermometer, gloves available Chlorine test papers present Facility will assemble salads and sandwiches which is a class 3 activity. Contact this department if you will continue this practice. |