3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. OBSERVED THE WAREWASHING MACHINE TEMPERATURE IS AT 123 DEGREES F. OBSERVED THE MECHANICAL WAREWASHING UNIT IS NOT GETTING TO THE PROPER TEMPERATURE AND NOT PROPERLY FILLING DURING WASH CYCLES. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE MECHANICAL WAREWASHING UNIT SHALL BE PROPERLY MAINTAINED TO MEET THE PROPER OPERATING SPECIFICATIONS. CORRECT BY REPAIR/REPLACEMENT OF DAMAGED EQUIPMENT. USE THE COMPARTMENT SINK TO SANITIZE ALL DISHWARE FOR TEMPORARY BASIS UNTIL REPAIR IS COMPLETE

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED BEEF BRISKET WAS BEING HOT HELD AT 120 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY RE-HEATING THE TCS FOODS TO ABOVE 165 DEGRRES F