3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (multiple individual containers of milk) 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. All milk was discarded at the time of inspection.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Observed the handwashing sink was not located to allow convenient use by employees in the warewashing area at the time of inspection.
To ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Provide a handwashing sink in the warewashing area. Correct By: 19-Aug-2015
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (food preparation sink) in which foods (apples) were washed and prepared at the time of inspection.
To prevent contamination to foods, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Provide proper back flow prevention on the designated food preparation sink. All work shall be completed by a licensed plumber and under permit. Until this sink has been provided with a proper air gap, all foods shall be delivered to the FSO washed from the supplier.