3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed TCS food items (sliced ham, sausage, cheese, salsa) stored in walk in cooler to be holding at a temperature that was unacceptable at the time of inspection.
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. To limit the growth of harmful organisms, TCS foods under refrigeration shall be held at a temperature that is 41 degrees Fahrenheit or lower. Operator discarded food 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 walk in cooler was unable to maintain TCS foods at an acceptable temperature. To limit the growth of harmful organisms in TCS foods, the walk in cooler must be able to maintain these foods at a temperature that is 41 degrees Fahrenheit or lower.
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. Operator stated that the defrost coil had stopped working properly, and that a service call had been placed to repair this equipment. Correct By: 04-Sep-2013
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of cabinet doors in the bakery area showed a slight accumulation of food residue. These residues may provide a suitable environment for the growth of harmful organisms that may inadvertently be transferred to food by employees handling cabinet doors.
Nonfood-contact surfaces of equipment shall be kept clean. Clean cabinet doors, and maintain them clean with regular cleaning schedule to reduce the risk of contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-September-2013
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| Operation is using a written procedure for time as a food safety control for eggs next to grill. Continue to work on cleaning difficult to reach areas, and surfaces of all equipment. Operation stores wet wiping cloths submerged in quaternary ammonia sanitizer between uses. Recommend changing sanitizer solution every 4 hours - sooner if the sanitizer water becomes dirty or the sanitizer concentration falls below 200 ppm. |