3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Observed improper use of time as a public health control for up to four hours.OBSERVED COOKED SALMON BEING HELD FOR TIME IN LUE OF TEMPERATURE WITHOUT DOCUMENTATION
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.IN ORDER TO USE TIME IN LUE OF TEMPATURE DOCUMENTATION OF TIME AND TEMPERATURE MUST ACCOMPANY THE PROCESS AND DISCARDED AT THE DESIGNATED TIME
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.OBSERVED RINSE TEMPERATURE AT DISH MACHINE TO BE 215 DEGREES
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.PROVIDE PROPER SANITZING LOWER RINSE TEMPERATURE TO 180-194 DEGREES Correct By: 15-Dec-2017
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.OBSERVED HOSE FROM WATER SOFTNER WAS DIRECT PLUMBED INTO DRAIN
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).PROVIDE THE PROPER AIR GAP FOR DRAIN HOSE AS A BACKFLOW PREVENTION
3717-1-08.4 / Special requirements: acidified white rice preparation criteria
Critical Corrected During Inspection Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan.OBSERVED PH OF ACIDIFIED TO BE 6.0
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule.PROPERLY ACIDIFY RICE TO PROPER PH TO RENDER IT NON-TCS IN ACCORDANCE TO YOUR HACCP PLAN