3717-1-02.2(B) / Hands and arms: cleaning procedure.
Critical Observed an employee not rinsing hands before applying soap to wash hands. Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
3717-1-02.2(D) / Hands and arms: where to wash.
Critical Observed an employee rinsing hands in the ice cream scoop whirpool. Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection Observed butter cold holding at 46F above the fill line in the make. PIC voluntary discarded it. TCS foods were not being held at the proper temperature.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection Observed liquid eggs at 52F, raw shell eggs at at 52F, and cheese slices at 57F in the fridge below the cooking grill in the kitchen. The PIC noticed the fridge was not plugged in. The PIC plugged in immediatelly the fridge and discarded all items that were in it. TCS foods were not being held at the proper temperature.
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.