3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. CONDIMENT SPREADS AND COLD CUTS.
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. ENSURE SHIPMENTS ARE RECEIVED AT THE PROPER TEMPERATURE AND STORED IMMEDIATELY TO PREVENT WARMING OF PRODUCT; DETERMINE IF CARDBOARD BOXES MAY BE PREVENTING COLD AIRFLOW FROM REACHING THE CONDIMENT PRODUCTS; CEASE STORING COLD CUTS ABOVE THE PAN FILL LINES IN THE CONDIMENT SECTION; CLOSE REACH-IN LID WHEN POSSIBLE. FRESH FOOD ON ICE WAS EXCHANGED FOR THE WARM FOOD AT TIME OF INSPECTION; MAINTAIN UNIT IN PROPER WORKING ORDER AT ALL TIMES OR CEASE USING UNTIL PROPERLY REPAIRED.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. HOT HOLDING WARMER HAS THREE COMPARTMENTS OUT OF ORDER; UPPER REACH-IN COMPARTMENT IS NOT RECEIVING ENOUGH COLD AIR THROUGH VENTS.
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. CEASE USING MALFUNCTIONING HOT HOLDING COMPARTMENTS UNTIL REPAIRED. PARTS ON ORDER WITH HOBART. USE ICE IN UPPER REACH-IN COMPARTMENT.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-June-2017
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| NOTE:FACILITY IS OPERATING OUTSIDE OF A RISK TWO CLASSIFICATION AND MUST UPGRADE TO A RISK LEVEL THREE MARCH 1, 2018 WITH A LEVEL 2 MANAGER. UPGRADES TO THE MENU OR SERVICES MUST BE PREAPPROVED BY THE HEALTH DEPARTMENT FOR ANY LICENSED FACILITY IN THE FUTURE. Pest control: Ehrlich, probe thermometers, hair nets, tongs available at time of inspection. EMAIL COPIES OF THE EQUIPMENT REPAIRS. |