| 3717-1-03.4(F)(1) Corrected During Inspection Critical Observed riblet patties in hot hold unit with a temperature of 120.5°F at time of inspection. 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 to limit the growth of organisms of a public health concern. Person in charge increased the temperature on the machine to raise the temperature to required range. Time/temp. controlled for safety food was within time parameters to allow for reheat.  |
| 3717-1-03.4(G) Corrected During Inspection Critical Observed sandwiches on display in free air cold display case beyond seven day date mark. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Person in charge discarded sandwiches beyond seven day date mark at time of inspection. |
| 3717-1-03.5 (C)(2)(e) Corrected During Inspection Critical Observed donuts available as grab-and-go to the consumer not properly labeled or identified. To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Place identifying labels for each donut close enough to identify each different kind of donut. Place a menu in a readily visiable and accessible location with required labeling information. Person in charge removed donuts from sale at time of inspection. |
| 3717-1-04.2(I) Repeat There is no test kit available for measuring the concentration of the sanitizer. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. |