3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat CorrectedDuringInsp Food storage containers are not properly labeled. OBSERVED: sauce containers with no labeling. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. CORRECTED. Labels applied to the containers.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.1(Y) / Temperature measuring devices.
CorrectedDuringInsp Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. OBSERVED: no internal thermometer in walk in cooler. To monitor internal temperature of cold holding units a internal thermometer shall be available . 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. CORRECTED; All cold holding units have thermometers now
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. (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit; (2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This requirement does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars; (3) Temperature measuring devices shall be designed to be easily readable; (4) Water temperature measuring devices on warewashing machines and food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than two degrees Fahrenheit or one degree Celsius in the intended range of use. Correct By: 04-Sep-2018
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris floor & grout throughout food prep area. Clean to prevent an attractant for pests & insects. .
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. Correct By: 04-Sep-2018