3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed broccoli and cheese soup at 50F and chicken soup at 51F in steam table at time of inspection
Facility usually uses double boiler to reheat food item, all reheating items must be reheated to 165 with direct heat within two hours To prevent illness, 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed container margarine at 45F on ice at time of inspection. Label on container states keep refrigerated
Margarine must stay in cooler 41F or lower and read all labels on containers for proper storage 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.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed rust on bottom shelf of prep table and on some food storage shelves.
All food storage shelves must be easy cleanable and non absorbant. Repair or replace shelves. Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical There is no test kit available for measuring the concentration of the sanitizer for chlorine dish washing machine.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide chlorine test kit (white test papers) to check concentration of the sanitizer at the dish washer
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Observed handwashing sink blocked by trash can and by laundry basket.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Move trash can and luandry basket from sink to make it easily accessible