3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED FOOD EMPLOYEE ASSEMBLE A HOT DOG WITH THEIR BARE HANDS. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT HAVE ANY BARE HAND CONTACT WITH READY TO EAT FOODS.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED A BRATWURST HELD AT 63 DEGREES F IN HOT HOLDING. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED HOT HOLDING DRAWER UNDER THE GRILL HELD AT 54 DEGREES F.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-April-2019
| Comments |
|---|
| FOODS ARE RECEIVED FROM AN APPROVES SOURCE- SYSCO. PROBE THERMOMETER- NO. SANITIZER- ECOLAB (QUAT). TEST KIT- YES. PEST CONTROL- TERMINIX. |