3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Repeat There is no test kit available for measuring the concentration of the sanitizer. The use of chemical sanitizer requires a minimum concentration to ensure proper sanitization, however a sanitizer concentration that is too high could be toxic.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided and used to ensure sanitizer solutions are used at the appropriate concentration.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat The ventilation system was not being properly cleaned or was creating a public health hazard. Observed an accumulation of dust and grease on vents for the hood system over the main cooking area.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Clean all dust and grease from vent covers to reduce the risk of contamination. Operator has scheduled a cleaning service to clean ventilation, including vent covers on September 3, 2013.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 26-August-2013
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. Refrigerated TCS food items as noted below were being stored in the upright reach in cooler at an unacceptable temperature at the time of inspection. To limit the growth of harmful organisms, refrigerated TCS foods shall be held at a temperature that is 41 degrees Fahrenheit or lower. 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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Recently prepared food items stored in the upright reach in cooler may be moved to a different refrigeration unit that can maintain them at a temperature that is 41 degrees or lower. Other TCS foods stored in the upright reach in cooler for more than 4 hours shall be discarded. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. The upright reach in cooler was not maintaining food stored within at an acceptable temperature. To limit the growth of harmful organisms, the cooler must be able to hold foods at a temperature that is 41 degrees Fahrenheit or less. 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. Repair the upright reach in cooler so that it maintains food at a temperature of 41 degrees Fahrenheit or less. |
| Comments |
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| Upright reach in cooler is not packed as tightly with food items, and air flow has improved. Operator plans to have this unit serviced soon. Closely monitor the temperatures of food items stored in the upright reach in cooler to ensure all food items are being held at a temperature that is 41 degrees Fahrenheit or lower. |