3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed pico at 47F and romain lettuce at 44F. PIC voluntarly threw away product. New product was added to the line and moved to a different location on the line (pico). Pico at 32F and romain at 41F.
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.
3717-1-06.2(E) / Handwashing signage.
Did not observed an empoloyee must was hand sign in the men's restroom.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(A) / Repairing.
Observed a loose floor tile in the mop sink area.
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
Observed several missing and cracked floor tiles in the dinning room.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris under the rethermalizer.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Observed several light lenses with dead flies.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-December-2015