3717-1-03.1 (H) / Temperature - specifications for receiving
Critical Corrected During Inspection The diced tomatoes were 66F, diced eggs 79F on the lunch buffet that just arrived and was set out. The items were removed from the lunch buffet.
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 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.
No written procedures for vomiting or diarrheal events.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. No test strips were available for the three compartment sink.
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.
3701-21-25(I) / Level one certification in food protection
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: Standard
Inspection Date: 10-May-2019