3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS (time and temperature controlled for food safety) foods were not being held at the proper temperatures. Observed ham to be improperly thawing in the food preparation sink and multiple TCS foods with in the 2 door short cooler to be holding at improper temperatures at the 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. Repair the reach-in cooler and retrain food employees on proper thawing techniques. Recommend adjusting the reach-in cooler and monitor temperatures to ensure proper cold hold food temperatures. The food items observed out of temperature shall be discarded and not sold to the customers. Correct By: 21-Apr-2015
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed bulk containers of creamers and milk products were served to the customer (to be used by the customer) then returned to the cold holding equipment for later use for the preparation of other foods at the time of inspection. Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). To prevent contamination to the Food Service by the customer, discontinue serving bulk ingredient items/containers to the customer. Single use/single serving portions should be provided. Correct By: 27-Apr-2015
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed short double door reach-in cold holding equipment was not maintained in good working order. Observed the door seal to be in poor condition and the internal air temperature to be holding foods at improper temperatures at the time of inspection.
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. To ensure that the cold holding equipment is properly maintained, have the equipment serviced/repaired to hold foods at acceptable cold holding temperatures. Replace the door seal on the right reach-in cooler door. Correct By: 21-Apr-2015
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the mechanical sanitizer dispensing equipment was no properly working at the time of inspection. Equipment and/or components are not maintained in good working order.
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 mechanincal dispensing equipment to provide a properly calibrated sanitizer solution. Until repairs can be made, manual mix the sanitizer solution to the proper parts per million to prevent the growth of harmful organisms. Test this solution with sanitizer testing kit each time the solution is mixed. . Correct By: 27-Apr-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and food debris at multiple locations in the food preparation area (under the 2 door short reach-in cold holding unit, under the reach-in freezer, etc) at the time of inspection.
To prevent pest infestation, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the floors and all hard to reach location as often as needed to maintain the floors clean. Correct By: 21-Apr-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 21-April-2015