3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Repeat Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Did not have time stamp stickers on TCS foods according to written procedures.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Pop nozzle at drive thru as well as pop nozzles for customer self-service were soiled.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Nugget freezer in need of defrosting.
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.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Ice bin not in use in drive through hallway had accumulation of coffee debris. Gastkets to cooler in need of cleaning.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.8(F) / Storage - prohibitions.
Corrected During Inspection Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Food service gloves stored on wall directly next to cleaning chemicals near dish machine.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-December-2015
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| Facility is using time as a public health control for leafy greens. Risk Classification must be raised to a Risk Class IV. Change will reflect on next license. Please ensure all items are corrected prior to next standard inspection. |