3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Food in deli case observed holding between 43F and 45F and in the danger zone. Cold hold all tcs food below 41F to limit growth of microorganisms that may cause illness. Correct today.
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: 26-Jan-2015
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Nonfood contact surfaces of beverage cooler and walkin cooler blowers dirty with dust and debris. Clean more frequently to prevent such accumulation.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-January-2015
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| Hot food sampled observed in proper temperature of 135F or above. Sanitizer, test strips, gloves in use or available for use. Prep areas and food equipment kept clean. Discussed plans for new beverage equipment and display cases. Please submit make and model numbers of new equipment to our office to review. If extensive remodel is completed, plans will need submitted to our office prior to remodel. Discussed facility does not have a record of a safe coliform sample for well during 2014. Well needs sampled. If you want our office to complete, please call 740-477-9667 ext 225 to schedule. |