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. TCS Food in the prep cooler is 50 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.
ADJUST COOLER TEMPERATURE. REMOVE TCS FOOD IF COOLER CANNOT MAINTAIN FOOD AT 41 DEGREES OR BELOW. Correct By: 19-Aug-2015
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Handwashing sink is being used for purposes other than handwashing. Olives were draining in hand sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
DRAIN FOOD IN THE 3 COMPARTMENT SINK. Correct By: 20-Aug-2015
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. The inside of the prep cooler is dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
CLEAN THE INSIDE OF THE PREP COOLER MORE FREQUENTLY. TRY AT LEAST TWICE A WEEK. Correct By: 20-Aug-2015
3717-1-06.2(I)(3) / Lighting - intensity (50)
Repeat The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Lighting over prep cooler is lower than 50 ftcd.
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.
REPLACE LIGHTING OVER PREP COOLER.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-August-2015