3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect concentration. Sanitizer bucket tested at 0 ppm. Bucket was refilled then tested at 400 ppm.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods.Improper method for cooling TCS foods. Cooked chicken wings were not being rapidly cooled to 41F. Wings were sitting out at room temperature piled up on 2 trays. Manager stated they leave the wings to sit out at room temperature for 2 hours then place them into walk in cooler.
Wings were spread out onto more trays then placed into walk in cooler during inspection.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Food not protected from contamination. Observed mushrooms being prepped in 3-bay rinse bay with dirty dishes.
Mushrooms were moved to prep sink to be prepped.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed wet wiping clothers on surfaces.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment have build up (sticker residue on clean containers, walk in cooler shelves, box fan on floor new prep cooler).
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Corrected During Inspection Employees lockers improperly (personal drinks, coat).
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-June-2021
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| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. (D) Cooling - temperature and time control. (1) Cooked time/temperature controlled for safety food shall be cooled: (a) Within two hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) to seventy degrees Fahrenheit (twenty-one degrees Celsius); and (b) Within a total of six hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) to forty-one degrees Fahrenheit (five degrees Celsius) or less. (E) Cooling methods - temperature and time control. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under paragraph (D) of this rule by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods. Notes: Be sure prep sink is not leaking from faucet. Be sure to have vomit procedure on site. Do not use cardboard on shelving to soak up oil/butter. |