| 3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency. During inspection, employee was taking temperature without first sanitizing probe thermometer. CORRECTED, employee was told to stop and she sanitized thermometer with alcohol swabs  |
| 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. During inspection, single portions of hash browns on serve line stored outside of steam table measured at 129 degrees F. CORRECTED, PIC voluntarily discarded four single portions of listed food |
| 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. During inspection, TCS egg omlettes measured on serve line outside steam talbe at 109 degrees . CORRECTED, PIC voluntarily discarded listed food |
| 3717-1-04.1(Y) / Temperature measuring devices. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. During inspection, ambient thermometer observed missing from FWE hot hold unit Please located ambient temperature reading device near doorway |