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. COLD-SLAW WAS BEING HELD AT 46 DEGREES 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. PIC WAS ADVISED TO PLACE COLD-SLAW ON ICE. Correct By: 12-Jun-2015
3717-1-05(H) / Capacity.
Critical The water source and system is not of sufficient capacity to meet the peak water demands. HANDSINK IN WOMEN'S BATHROOM IS NOT ABLE TO MAINTAIN THE MINIMUM TEMPERATURE OF 100 DEGREES.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical 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 AN IMPROPER AIR GAP BETWEEN THE SINK AND SEWAGE SYSTEM.
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). Correct By: 19-Jun-2015