3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical (CORRECTED DURING INSPECTION) Observed the following foods not being held at proper cold holing temperatures: 2 containers of a diced tomatoes (65⁰F), 6 containers of corn mix (60⁰F), 2 containers of sour cream (65⁰F), and 12 containers of guacamole (65⁰F). TCS foods were not being held at the proper temperature.
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: 08-Aug-2018
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection The cooler that stored food was at 65⁰F. All food was discarded and a repair work order was placed. Moreover, a sign was posted "Out of order". Equipment and/or components are not maintained in good working order.
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: 08-Aug-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed microbic growth on seals of ice machine doors. The ice was not contaminated. The PIC corrected immediately. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 08-Aug-2018
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-August-2018
| Comments |
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| Ensure all violations are corrected before 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. |