3717-1-03.1 (H) / Temperature - specifications for receiving
Critical Receiving refrigerated, frozen or hot food at improper temperatures or with evidence of temperature abuse. After review of food receiving log was unable to confirm if food is consistently being received at the proper temperature. Food arrival temperatures are not being consistently recorded and the temperatures that are logged are not being confirmed by the facility. Please make sure log is being completed and that someone at the facility is confirming that food is being received at a minimum of 135F or above.
Correct By: 21-Mar-2019
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Facility does not have an approved sanitizer on the premises. Therefore food contact surfaces and utensils are not being properly sanitized. Utensils and food contact surfaces shall be cleaned and sanitized before use and after cleaning.
Correct By: 22-Mar-2019
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Food temperatures are not being recorded when food is served. There is an approximate 2-3 hour window from when food is received to when it is served. Food is being held in a insulated cooler type warmer but the warmer itself is not electric. Please make sure that temperatures are being recorded before serving so that necessary adjustments can be made if needed.
Correct By: 22-Mar-2019
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved chemical sanitizer used on food contact surfaces. Observed that facility did not have an approved sanitizer on hand to clean utensils and food contact surfaces. Facility was using Clorox Wipes and the concentration (after tested) did not meet the requirements.
Correct By: 22-Mar-2019