3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. Buffalo dip was not being cooled properly. Once product reaches 134 degrees F it must start cooling. Product was 94 degrees F it had been out of the oven about 20 minutes.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41˚F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41˚F during shipment from the supplier, shall be cooled within 4 hours to 41˚F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods were not properly thawed. If thawing in water the water temperature may not exceed 7- degrees F. Ham was 32 degrees F. Ham was placed in refrigerator.
TCS food shall be thawed as required in this rule.
3717-1-04(F) / Sponges - use limitation.
Observed sponges being used to clean food contact surfaces.
To prevent pathogen harborage and illness, sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces.
3717-1-04.1(Y) / Temperature measuring devices.
Refrigerator did not contain a thermometer, or the thermometer..
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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Invert clean equipment to prevent possible contamination
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Light out in the refrigerator.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
[?] Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-January-2016
| Comments |
|---|
| No hand sink in the the kitchen area. Using employee restroom. |