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 ham in the prep cooler was 47. degree.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. To preventer the rapid growth of bacteria that could cause a foodborne illness,
ADJUST THE PREP COOLER TO 41 DEGREES OR LESS. DISCARD THE TCS FOOD AFTER 4 HOURS IF THE TEMPERATURE DOES NOT RETURN TO 41 DEGREES OR BELOW.
Correct By: 09-Aug-2014
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Critical A food thermometer was not readily accessible. A thin probe thermometer was not available.
Food temperature measuring devices shall be provided and readily accessible for use. OBTAIN A THIN PROBE THERMOMETER FOR CHECKING PIZZA TEMPERATURE (MUST BE 165 OR MORE). Correct By: 16-Aug-2014
3717-1-07.1(A) / Storage: separation.
Critical CorrectedDuringInsp Observed improper storage of poisonous or toxic materials. Insect spray was in the kitchen.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles . To prevent accidental poisoning,
KEEP THE INSECT SPRAY OUT OF THE KITCHEN AND FOOD STORAGE AREAS. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE SPRAY CAN. Correct By: 09-Aug-2014
3717-1-06.2(I)(3) / Lighting - intensity
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. The light over the prep cooler is not 50 ft candles.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
INSTALL MORE LIGHTING OVER THE PREP COOLER. Correct By: 09-Nov-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. The inside of the reach in and prep coolers are dirty. The walls in the back room are dirty.
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.
CLEAN THE INSIDE OF THE COOLERS AND THE BACK ROOM. Correct By: 16-Aug-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-August-2014
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| Cook the Stakums to at least 155 degrees. Post the supplies hand washing sign and choking poster. |