3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical In the catered living kitchen - TCS foods were not being held at the proper temperature - observed sausage in the steam well at 120F - minimum cold holding is required at 135F or above.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical In the catered living kitchen - TCS foods were not being held at the proper temperature. Observed raw shell eggs at 57F, and cheese slices at 61F. Minimum cold holding is 41F. Provide proper cold holding for these items.
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.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible in the catered living area.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order - leak/spill in the juice dispenser (catered living) , ice build-up in the coffee machine (catered living and memory care).
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-June-2016
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| UPSTAIRS CATERED LIVING KITCHEN REQUIRES A SEPARATE FOOD SERVICE LICENSE BECAUSE THIS KITCHEN CAN OPERATE INDEPENDENTLY OF THE MAIN KITCHEN - Submit the following information to obtain a license from our department: 1. Plan review worksheet located on our website - lucascountyhealth.com 2. The plan must include layout, equipment, and menu - (a cold holding unit will be required to work out of) 3. A fire inspection approving the griddle for use 4. Plan review remodel fee $200.00 Once these items are submitted and approved - an inspection will be completed. After that time and application and license fee for a class four risk level (603.71) can be collected by our office. NOTE - All equipment in a commercial food facility must be commercial NSF food grade - replace existing house hold microwaves with NSF commercial units. If a fire occurs - insurance may not cover damages due to household equipment being used. |