3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Fish filet in line reach cooler observed holding at 45 F to 50 F and in the danger zone. Repair cooling unit to hold food at proper temperature below 41F to prevent illness. Until unit is repaired, remove food from unit to prevent temperature and time abuse to food.
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. Correct By: 22-Feb-2017
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical The wash solution in the spray type warewasher is not being maintained at the proper temperature of 120F and observed only reaching 97F .
The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. Correct By: 01-Mar-2017
3717-1-03.2(M) / Wiping cloths - use limitation.
Did not observe sanitizer available at front counter for cleaning and storing in use wiping cloths. Water with soap was available but sanitizer was not. Keep sanitizer available for cleaning front counter and store soiled cloths in sanitizer after use.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Inside shield on line reach cooler door missing stainless steel plate. Front sheild to ice maker missing. Service line area cabinets are beginning to show signs of water damage and damage on doors. Repair all equipment so surfaces are easily cleanable, durable, and in good repair.
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. Correct By: 01-Mar-2017
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-February-2017
| Comments |
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| Food contact surfaces show signs of frequent cleaning and sanitizing. Food date marked. Hot food sampled observed held at proper temperature and cooked to proper temperatures. Sanitizer for dish tank at 50 ppm. Food thermometers, gloves, test strips and hair restraints in use. Operation has Level 2 certified management. Please remember, spill kit and vomit clean up procedure must be on file as part of the new March 1, 2016 requirement in case of a vomiting incident occurs at facility. |