3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods not being held at the proper temperature. The following foods were: Sour Cream-43°F, Shredded Lettuce 47°F, and Salsa 54°F. The products were recently placed on the food prep line (less than 30 mins). Therefore, the PIC will ice down products until unit is adjusted or repaired.
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. Correct By: 06-Jun-2018
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection The cold hold prep table on serving line is not in good working order. The PIC placed a work order in for adjustment or repair.
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. Correct By: 06-Jun-2018
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-June-2018
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| Please correct noted violations before next follow-up inspection. The facility has a level 2 food safety certified person. All employee health policies are kept on file with human resource management. Note: Vomit/Fecal accident instructions and cleanup is conducted by the health and safety personnel. |