3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed a whipped topping container holding at 62 F. The container stated that it must be keep refridgerated. The product was voluntarily discarded.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink(s). Observed two hand sinks lacking paper towels. All hand sinks must have a supply of paper towels at all times.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Corrected During Inspection Food-contact surfaces and utensils not sanitized properly. Observed a sanitizer bucket that did not have the required level of sanitizer. Make fresh sanitizer solution often enough and when the solution becomes visibly soiled.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. 2 out 3 lights in the hood were not working. All lights must be working to provide proper light intensity.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-November-2020