3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Observed time in lieu of temperature procedures not being used for the middle prep line.
If time in lieu of temperature is used for up to a maximum of four hours, the food shall have an initial temperature of 41° F or less or 135° F or greater when removed from temperature control, shall be marked to indicate the time when the food is removed from temperature control, or shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours, or is in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent illness. Correct By: 17-Jan-2014
3717-1-04.1(Y) / Temperature measuring devices.
The Silver King drive thru cooler had a broken thermometer hanging inside. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Correct By: 17-Jan-2014
3717-1-04.5(J) / Rinsing procedures.
Observed the 3 compartment sink set up incorrectly. The PIC said they wash, sanitize, then rinse in that order. Utensils and/or equipment were not properly rinsed.
Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code. Correct By: 17-Jan-2014
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-January-2014