3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. The sausage was 55F, mushrooms 55F and the short ribs were 61F on the line. The sobo noddles were 43F-45F and the tuna was 48F on the back line. The items were discarded.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 27-June-2019
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(A)(2)/PIC - Level Two Certified Manager Facility does not have an employee with level two certification in food protection. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. No towels or drying device at the bar handwashing sink. |
| 3717-1-03.2(D)/Food storage containers - identified with common name of food. Working food containers not properly labeled. Several working containers were not labeled on the line. |
| 3717-1-04.8(E)(2)/Clean equipment and utensils stored in a self-draining position and covered or inverted. Clean equipment and utensils not stored in a self-draining position and covered or inverted. After being washed rinsed and sanitized the silverware is left food contact surface up. |
| 3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. The small mixer head is soiled. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Facility not maintained clean. The walls and ceiling are soiled in the dishwashing area. The is mold growing above the backsplash of the three compartment sink. |
| 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. |
| Comments |
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| I recommend a log for each of the refrigeration units and it would actually be product temperatures of the items that have been a concern. |