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. The prep top cooler by the drive through is holding bleu cheese at 43F and mayo at 46F at time of inspection.
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(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The freezer door is damaged and not closing properly, causing ice build up in the freezer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Manager stated that plans are already in place to replace the freezer door.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-August-2015
| Comments |
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| See CCP Inspection from 8/11/15 for temperature log Quat sanitizer is correct at 200ppm in wipe cloth buckets, test strips available Good date marking, thawing and food storage practices |