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 - observed chicken breasts at 49F. These were discarded. Observed milk at 52F - discussed plan for handling milk for service properly. Observed oatmeal at 120F - monitor water level to ensure proper hot holding in the steam well.
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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed several pans of turkey and ham marked with dates that exceeded the maximum 7 day holding period. (5/25-5/31) This food was discarded. Monitor dates closely throughout the kitchen and discard as necessary.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Maintenance is on site evaluating issue - do not use until final rinse is at proper temperature.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness - the three compartment sink was at 0ppm because the chemical bottle was empty. Check concentration every day to ensure proper concentration is achieved/maintained.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty - observed build-up inside the ice scoop holder, the water dispenser, on the slicer, and on the knife rack storage lid.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.