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 sandwich maker unit had food items like ham, turkey, tomatoes that were above the proper cold holding temperatures along with the items in the bottom unit like the cheese slices. Accumulation of dust on vents to motor. Person in charge discarded all items and discontinued use.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Sandwich maker unit is above correct holding temperatures.
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. Correct By: 20-May-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Three bay sink is rusted and leaking.
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. Correct By: 16-Jun-2014
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-May-2014
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| Received complaint of husband and wife getting ill after eating the chili and chicken noodle soup. Found chili ladle hanging from grate of machine next to it full of chili and its temperature was 118 F. Person in charge disposed of chili in ladle and was instructed not to let chili set in the ladle because it cools below proper hot holding temperatures of 135 which allows the growth of pathogens. Person in charge stated no employees have been ill recently and reviewed sick policy. |