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. 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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical 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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Observed improper storage of food items. Observed containers of shredded cheese, sour cream, and marinating beef stored on the floor of the walk in cooler at the time of inspection. Food items stored less than 6 inches above the floor may easily become contaminated.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. PIC moved these food items to acceptable storage locations at the time of inspection.
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.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-August-2013
| Comments |
|---|
| Operator intends to repair upright reach in cooler, but may replace unit if unable to repair. All newly purchased equipment shall be commercial grade and approved by a recognized food equipment agency. Contact the City of Kent Health Department prior to placing any new equipment into service. |