3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils at 160F on the surface. Repair dish tank to ensure sanitizing temperature is at least 180 on final rinse so surface of dish reaches 160F. Until repaired, manual sanitation of dishes will be required using sanitizer at 150-400 ppm quat. .
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F; or for all other machines, 180˚F.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Ensure all hand sinks are used only for handwashing, supplied with soap, towels, and signage, and not used for disposing ice, food, or for placing soiled utensils.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed green beans cooled in bulk and in large deep pans. Use thin, shallow pans to help rapidly cool tcs food.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed several stainless lids for full pans damaged and had missing, cracked, or chipped pieces that could contaminate food. Replace and remove damaged lids from use.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-06.4(A) / Repairing.
Observed areas of floor along floor drains in steam kettle area damaged and pitted. Repair to provide a smooth and cleanable surface.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-December-2015
| Comments |
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| Overall kitchen and prep areas kept clean. Food temperatures sampled observed held in proper temperature. Food date marked. Gloves, hair restraints, and thermometers in use. |