3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Hot dogs and sausage were held between 125F and 132F on the rotisserie. Increase the warming temperature to ensure hot dogs and sausage is held above 135F to limit growth of microorganisms. .
Except during preparation, cooking, or cooling, or when time is used as a public health control, hot TCS food shall be held at 135°F or above. Correct By: 08-May-2014
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of bottom and bottom sides of arctic air reach cooler dirty and rusted. Clean routinely to prevent accumulation of debris. Inside of cooler may need resurfaced or cleaned to remove rust.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 15-May-2014
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The hot water faucet on the handwash sink is not operating. Repair to adequately supply hot water at sink for handwashing.
A plumbing system shall be properly maintained. Correct By: 15-May-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-May-2014
| Comments |
|---|
| Cold food sampled observed in proper temperature of 41F or below. Sanitizer, gloves, thermometers, and test strips available for use or in use. Prep areas kept clean. Hot water adequate. Food date marked. |