3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed celery in reach in cooler at 50 degrees. Manager moved celery to other cooler. All TCS foods must be kept at 41 degrees or lower. Other items in cooler were non potentially hazardous. Repair cooler to hold 41 degrees or lower.
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.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Sanitizer basin observed with build up. Warewash equipment shall be clean to sight and touch.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-February-2017