3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed multiple TCS foods (diced tomatoes, guacamole) were not being held at the proper temperature 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, refrigerated TCS food shall be held at 41°F or less. The person-in-charge (PIC) discarded the foods not held at the proper temperature.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed cold holding equipment (cold line prep cooler) was not maintained in good working order at the time of inspection.
To limit the growth of harmful organisms, this equipment shall be maintained in a state of repair and condition that maintains refrigerated TCS food at an acceptable temperature that is 41°F or less.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed the hood ventilation system above the rethermalizer and other cooking equipment was not being properly cleaned at the time of inspection.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Clean all dust from vents and other surfaces where it has accumulated.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-May-2015
| Comments |
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| Continue to maintain a hold time no longer than 4 hours for all TCS food items held refrigerated in the cold line prep cooler. Discard any portions of these foods that were not used within 4 hours. Do not hold TCS food items in the lower portion of this equipment until it has been properly repaired, and can maintain these foods at an acceptable temperature that is 41°F or less. Please ensure all water filters are changed according to manufacturer instructions at the required frequency. |