3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Open quart container of half and half at 55 degrees F. PIC disposed of. 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(A)(1) / Equipment - good repair and proper adjustment.
Ice accumulation on freezer door. Seal needs replaced and door and walls needs cleaned. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
reach in cooler with ice cream toppings and half and half was set at 40 degrees F but only had a temperature of 55 degrees F. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Sides of fryers had accumulation of grease, racks for dressings and in walk in cooler and freezer had dirt accumulation, ice cream freezer seal and door had dirt accumulation, ice machine had dirt accumulation on inside of door and white plastic ledge, true reach in cooler had accumulation around seals and doors, microwave had food debris accumulation, baked potatoe sham had accumulation outside and inside. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Grease on floors by grease tanks, dirt accumulation beneath and behind ice machineObserved a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-September-2015