Critical TCS foods were not being held at the proper temperature, observed food that was not being held at the proper temperature 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 (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. Pic discarded foods at time of inspection. Pic closed lid to the cooler, adjusted the thermostat and will monitor the temperature of the cooler. Pic instructed not to use cooler until it is at a minium of 41 degrees F or less.
Equipment and/or components are not maintained in good working order, observed prep cooler not holding at the required cold holding temperature.
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.
Repeat Observed that the surfaces of the cutting board was severely scratched and scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Repeat Non-food contact surfaces of equipment are dirty, observed accumulation of debris on handles of equipment. .
Nonfood-contact surfaces of equipment shall be kept clean.
|Discussed temperature logs with Pic. Reviewed proper cold holding temperatures with pic. Reviewed employee illness policy and clean up procedures for fecal and vomiting event.|