3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. OBSERVED TCS FOOD (SAUSAGE) NOT BEING HOT HELD ABOVE 135 F.
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 ENSURING ALL TCS FOOD IS HELD AT 135 F OR ABOVE OR 41 F OR BELOW. Correct By: 10-Feb-2018
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Observed inadequate equipment for cooling, heating or holding food. OBSERVED HOT HOLDING EQUIPMENT NOT MAINTAINING TEMPERATURE ADEQUATE FOR HOT HOLDING.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED STEAM TABLE OUT OF 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.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Corrected During Inspection Equipment food-contact surfaces and utensils were not being sanitized. OBSERVED SANITIZER IN 3 COMPARTMENT SINK TOO LOW TO SANITIZER FOOD CONTACT SURFACES.
Equipment food-contact surfaces and utensils shall be sanitized.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-February-2018
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| FOOD FROM APPROVED SOURCE (SYSCO). PROBE THERMOMETER PROVIDED. SANITIZER TEST KIT PROVIDED. |