3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. The beef, sausa, cheese, refried been, rice, and chicken on the steam table was less than 135 degrees.
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.
KEEP FOOD ON THE STEAM TABLE AT 135 DEGREE OR MORE. THE BEEF WAS REHEATED TO 165 DEGREES AND ALL THE UNITS WERE TURNED UP AT THE TIME OF INSPECTION. Correct By: 13-Feb-2016
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat CorrectedDuringInsp Observed improper use and/or maintenance of wiping cloths. The sanitizer bucket did not have sanitizer.
(2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes;
KEEP BLEACH IN THE BUCKET WITH THE WIPING CLOTHES. Correct By: 13-Feb-2016
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-February-2016
| Comments |
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| This items have been corrected since the 8-9-15 inspection -the raw chicken is stored on the lowest shelf -the kitchen is stored off of the floor -the prep cooler temperature is less than 41 degrees -the bar cooler door closes tightly -the caulk behind the 3 compartment sink was removed and replaced -a hand washing sign is in the bathroom |