3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed ice cream mix at 42.4F. Also observed temperature in prep cooler around 60F. Cooler was unplugged overnight, all TCS items thrown out this morning. Cooler in process of reaching proper temperature. Ensure all cold-held TCS foods remain at 41F or below to limit growth of potentially harmful organisms.
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(D) / Backflow prevention - air gap.
Critical Observed insufficient air gap for ice machine. Must ensure there is at least 1 inch gap between water supply inlet and flood level rim of plumbing fixture to prevent possible contamination of food items and food contact surfaces.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).