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. Observed multiple TCS foods to be cold holding above 41 degrees F at time of inspection along the 'chill rail' (tomatoes, romaine lettuce, and iceberg lettuce) at time of inspection.
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice bins to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects or other pests (flies) at time of inspection.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.