3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The onion strings were being held at 78 degrees F/ room temperature. After discussion with PIC, it was shown that Arby's official Onion String Ingredient Preparation states that this prepared item can be held at 3 hrs at room temperature after having been deep fried (copy provided to inspector).
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. The policy of using time in leu of temperature is for Risk Level IV operations, and requires Health Dept approval before implementation. Inspector will discuss issue with EH Director as how to proceed with any possible licensing changes.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical The food prep counter by make table has broken edges, is badly cracked and needs to be replaced.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices. PIC stated that she's already placed an order for a new counter top for this area.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces are not cleaned at the required frequency. The meat slicer had food debris accumulation and was not cleaned/sanitized within the permitted 4 hr time frame. In order to prevent the growth of pathogens, clean all food equipment services every four hours.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.