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. The queso in the warmer was 104F.
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(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The hand sink at the bar is being used to dump into.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining shelving for equipment.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the walk-in freezer has a leak.
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. Repair the walk-in freezer to eliminate the leak.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. The handle on the two-door cooler has broken off.
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. Replace the door handle.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Repeat Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. No quat sanitizer detected in the buckets set up.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Maintain quat sanitizer at 200ppm.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-December-2016
| Comments |
|---|
| Refer to CCP for complete temperature log. Low temperature dish machine is sanitizing properly. Quat sanitizer in 3-compartment sink at 200ppm. Test papers available. Gloves, thermometer present |