3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed food in prep top cooler between 45F-50F at time of inspection. Prep top temperature adjusted and food moved to reach in cooler below.
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.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Observed slow draining hand washing sink. Shall be repaired immediately and other hand washing sink used until it is in good working order.
A plumbing system shall be properly maintained.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-December-2014
| Comments |
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| Hair restraints, gloves and thermometer available. Quaternary Ammonium sanitizer at 200ppm in bucket. Test strips available. Hand sinks fully stocked with soap and paper towels. Temps: prep top: *chicken 49F, *cheese 45F, *tomatoes 47F, *sausage 48F; cooler: sausage 33F, cheese 35F, chicken 36F |