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 vanilla ice cream in the north machine is 49 degrees. The wiping cream cans were stored at room temperature. The cole slaw in the reach in cooler was 45 degree.
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.
ADJUST THE NORTH ICE CREAM MACHINE SO IT MAINTAINS MIX AT 41 DEGREES OR LESS. STORE WIPING CREAM CAN IN THE PREP COOLER BETWEEN USES. MAINTAIN THE COLE SLAW AT 41 DEGREES OR LESS. THE REACH IN COOLER MAY NEED TO BE ADJUSTED. Correct By: 14-May-2016
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Reportedly, the milk shake mixing machines are cleaned daily.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
CLEAN AND SANITIZE THE ICE CREAM MIXERS AT LEAST EVERY 4 HOURS TO LIMIT THE GROWTH OF PATHOGENS ON THE EQUIPMENT AND PREVENTING FOOD CONTAMINATION. Correct By: 14-May-2016
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. Food boxes were stored on the floor in the walk in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
STORE ALL FOOD OFF OF THE FLOOR IN THE WALK IN FREEZER.
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Correct By: 28-May-2016
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-May-2016
| Comments |
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| Corrections that have been made since the last inspection -hamburger patties were stored in the coolers, not under the grill -the hand sink was clean. A new hand sink has been installed and appears to be used only for hand washing. STORE ALL THE POP BOXES OFF OF THE FLOOR. I DID NOT CHECK THE MEAT SLICER FOR CLEANLINESS. |