3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed one hot holding unit with food temperatures below 135°F. The food had been in the warmer for approximately 30 minutes prior to the inspection. PIC will use time as a public health factor and discard any food placed in the hot warmer after 4 hours. PIC also stated they will adjust the temperature setting on the warmer to ensure it meets requirements. TCS foods not being hot held at the proper temperature.
PIC will use time as a public health factor and discard any food placed in the hot warmer after 4 hours. PIC also stated they will adjust the temperature setting on the warmer to ensure it meets requirements.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed the hand sink in the dish room with a max water temperature below 100°F. Handwashing sink water below 100°F.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed torn gaskets on the walk-in cooler and freezer doors. Equipment components are not intact, tight or properly adjusted.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed ice build up in the walk-in freezer. Equipment components are not intact, tight or properly adjusted.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed caulk peeling away from the wall on the dish room hand sink. Fixed equipment not properly sealed or spaced for cleaning.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-March-2024
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Some TCS foods were not being hot held at the proper temperature. |