3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed sliced tomatoes in ice pans and ice had melted. Tomatoes holding at 60F. All ready to eat, TCS foods must be held at 41F or below to limit the growth of potentially harmful organisms. Manager states items are usually held in the cooler. Employee threw away tomatoes.
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.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Dish machine not dispensing adequate supply of chlorine to properly sanitize dishes. Test strips showed zero ppm of chlorine when tested. Chlorine concentration shall be maintained between 50-100 ppm to properly sanitize food contact surfaces and prevent contamination.
Service company must be contacted to perform maintenance on unit. contact our office within one week with information on when maintenance is scheduled. Dishes shall be sanitized in sink util dishtank is fixed.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed old potato salad container being used for chemical detergent without a label indicating so. To prevent risk of illness or chemical contamination, all working containers of chemicals shall be labelled with the commone name. Container was thrown out.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.