| 3717-1-03.4(D) / Cooling - temperature and time control. Critical (CORRECTED DURING INSPECTION) TCS foods were not cooled using the proper time and temperature parameters. Observed cooked paghetti noodles in walk-in cooler at 59.6*F started to cool at 8:21am, temped at 2:54pm. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less. PIC voluntarily discarded 20lbs of cooked spaghetti noodles.  |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Black Diamond reach-in freezer handle is duct taped. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Properly repair or replace handle to freezer, duct tape shall not be a means to repair. |
| 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed caulking to 3-comp sink to contain black residue. Observed Beverage Air 2-door cooler to have a broken seal. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Properly replace caulking, suggested to add backsplash such as stainless steel to prevent re-caulking numerous times due to high moisture area. Properly replace broken seals to equipment throughout facility. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Dry storage shelves contain soiled residue accumulation. Observed seals to refrigeration units throughout facility to contain soiled residue/mildew. Observed pop shelving units (black) to contain soiled residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all non-food contact areas throughout facility. |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed pre-wash station prior to warewasher to fall below flood level rim of basin. To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Properly repair or replace springs to faucet. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. Observed floor under drive through beverage station and in back area by mop sink to be dirty. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Properly clean floors throughout. |