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 salisbury steak sandwhiches had internal temperatures as low as 121 degrees F.
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. Operator placed salisbury steak sandwhich back into oven before the next serving line came out. Since the heating lamps do appear to be able to keep the sandwhiches at 135 or higher between service lines, please place the sandwhiches in the oven between lines in the future.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. The self-service plastic utensils for student use were not arranged handle-side up, and could result in the accidental hand contact with the food contact surface of the utensils.
Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-October-2014