3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed deli case holding at 45F. Deli meat and macaroni salad were both at 45F. Employee had case open for stocking earlier and owner said motor/filter had not yet been cleaned this week. Discussed checking temperature daily and keeping temp log. Owner will work on unit.
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(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of dust and debris on fans in walk in cooler. Also observed some splatters on ceiling and wall near water heater and dry food storage. Clean more frequently to ensure clean environment.
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: Follow-up
Inspection Date: 14-November-2016
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| Violation 3.4(F) corrected. Deli meat in deli cooler held at 38F. No other violations at this time. Thank you! |