3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Repeat Hot water for mechanical sanitization is below required temperature. The final rinse reached 172F and then started to drop on the second and third cycle.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. The cantaloup in the breakfast fruit cocktail was 62F. It was stored at room temperature. The product must have the equipment that will maintain TCS food items.at 41F and below.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Repeat Improper temperature of wash solution in mechanical warewasher. The wash temperature was 127F and for heat sanitizing units it must be 150F. Have dishwasher repaired.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat No written procedures for vomiting or diarrheal events.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available. No test strips were available for the three compartment sink.
3701-21-25(I) / Level one certification in food protection
Repeat FSO did not have a person in charge per shift with level one certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 17-May-2019
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. The three compartment sink and sink at the dishwasher are soiled. |