3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed Turkey being held at 49 degrees F. To prevent foodborne illness all TCS foods shall be held at required temperature. PIC discarded Turkey. TCS foods were not being held at the proper temperature.
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.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical Observed sanitzer solution at improper levels. Testing strip read 0 ppm when tested. A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed milk dried up on the milkshake maker and also in the chocolate wells have built up debris on the container inside and out. The milkshake condiment station needs completely disassemble and sanitized thoroughly. Both McCall coolers have built up foods debris on the bottom shelf and the exterior. PIC stated she will clean. Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed debris on the shelves in the back prep area and build up of residue on the ice machine. To prevent cross contamination facilities shall be kept clean to sight and touch.Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed bulit up debris on the fryer station. The entire fryer station needs sanitized and frequently cleaned. The Alto sham draws and shelves have built up debris they need cleaned to sight and touch. The grill has built up debris on the back part and on the sides. Also, the microwaves need sanitized and to be cleaned frequently. Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.