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. Hot hold food in deli area not at 135 or higher.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Hood above pizza oven accumulating dust and debris.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-January-2015
| Comments |
|---|
| Over all clean and orderly. Hot water adequate. Proper date marking observed. Repairs appear to be done to the sink in the meat room. Thank you! |