3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed 'hot holding' TCS Foods tongs not stored in a sanitary manner and making contact with dirty surfaces.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed operating CS hot foods without having 'sanitizer' either wipe cloth bucket or sanitizer sink ready for use.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-January-2015
| Comments |
|---|
| Good improvements since last inspection. Good collaborative, trained staff. Gloves, probing thermometer and chlorine sanitizer test strips available. Measured 50 ppm to 100 ppm. Some sanitation issues, see above. Discussed calibration of 0 F to 220 F probing thermometer.Good frozen temps: -13 F to 6 F. Good refrigerated temps: 36 F to 40 F and good hot holding temps (135 F to 137 F ). No mop sink on site, now uses mop sink at gas station. |