3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed sausage at 53F and sliced tomato at 54F. Cold time/ temperature foods should be kept at 41F or less. Person-in-charge moved the ingredients to the cooler and placed a work order on the equipment.
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.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed a spray bottle of vegetable oil without a name on the bottle.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a torn gasket on cooler #1.
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.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-July-2016