3717-1-02.4(C)(6) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical The PIC was unable to explain that reheated food is to reach 165F in two hours or less. We discussed different ways to properly complete. I gave the PIC a cooling/ reheating log to track temperatures.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
3717-1-03.3(H) / Reheating for hot holding.
Critical Proper reheating procedures not being followed.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee drink cups being stored on a food contact surface.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed lasagna in the Hoshizaki cooler not properly covered to prevent contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.5(C)(3) / Food labels - bulk food
Observed muffins being sold self-service without the proper label of ingredients either on a card or sign etc.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
3717-1-04.1(Y) / Temperature measuring devices.
Did not observed a thermometer in the hot holding case in the kitchen.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-06.4(F) / Drying mops.
Observed a wet mop being stored in the mop bucket. Wet mops should be hung to air dry
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-December-2015