3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Did not observe an expiration time on the cheese or bacon.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed build-up on the pop heads in the dinning room.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection Observed a chemical spray bottle being stored on a shelf above where prepared foods are being stored. Observed improper storage of poisonous or toxic materials.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .