3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection Observed TCS foods (lunchmeat near food prep sink) that was not being properly thawed at the time of inspection.
To prevent health hazards, TCS food shall be thawed: (1) Under refrigeration that maintains the food temperature at 41°F less; (2) completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41°F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F; (3) As part of a cooking process if the food that is frozen is cooked to the proper temperature, or thawed in a microwave and immediately transferred to conventional cooking equipment with no interruption in the process; or (4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual order. The person in charge discarded improperly thawed lunchmeat and started thawing new product safely.
3717-1-04.1(Y) / Temperature measuring devices.
Observed the reach-in cold holding equipment (cooler under turbo chef) that did not contain a thermometer at the time of inspection
To ensure equipment is functioning properly, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit. Provide a proper temperature measuring device for this unit.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Observed single-service and single-use articles (cups) that were not properly stored at the time of inspection. The cups are stored in a way the may expose them to contamination.
To prevent contamination single-service articles and single-use articles shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor. Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Recommend leaving the cups and lids in the original sleeves/packaging or storing in a dispenser that properly protects.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Repeat Observed a wood shelf used for dirty utensils and equipment that was not constructed of approved materials at the time of inspection.
Because of deterioration and cleaning concerns, Where FSO activities are conducted, materials for indoor surfaces shall be smooth, durable, and easily cleanable; and nonabsorbent for areas subject to moisture. Shelving shall be made from approved material to meet the requirements of this rule.