3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed shredded lettuce at 43F and sliced tomatoes at 48F at the kitchen line and shredded lettuce at 47F and sliced ham at 45F at the salad bar. All temperature controled cold foods should be kept at 41F or below. Ice should be used in these units since they are not temperature controled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the fan guard in the walk-in cooler with visible build-up.
Nonfood-contact surfaces of equipment shall be kept clean.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-March-2016
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| A negative water sample was completed 2/18/16. This firm is currently doing level IV activities with a level III license. At next years renewal please increase to a level IV. |