3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed raw eggs stored about ready to eat foods in the stand up cooler. Person-in-charge moved the eggs to the bottom shelf.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils, the display was reading 178F and the temperature of the water was 111F..
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of a non-commercial microwave.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the dishwasher not properly working.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-April-2017