3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The temperature of food in the prep cooler ranged from 39 to 44 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 TCS FOOD AT 41 DEGREES OF LESS. THE COOLER WAS ADJUSTED AT THE TIME OF INSPECTION. CLEANING THE AIR FILTER WILL HELP MAINTAIN PROPER TEMPERATURE. Correct By: 07-Nov-2015
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. The inside of the ice machine has mold build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
CLEAN AND SANITIZE THE INSIDE OF THE ICE MACHINE MORE THOROUGHLY TO REMOVE ALL MOLD. DO NOT USE ICE UNTIL MACHINE IS CLEANED. Correct By: 07-Nov-2015
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Ambient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use. The thermometer in the prep cooler is not working.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus three degrees Fahrenheit in the intended range of use.
REPLACE THE THERMOMETER IN THE PREP COOLER. Correct By: 21-Nov-2015
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
CorrectedDuringInsp Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. The cups by the front hand sink are getting wet from hand washing.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
DO NOT STORE CUPS BY HAND SINK TO AVOID DIRTY WATER GETTING ON CUPS. Correct By: 07-Nov-2015
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required. The light bulb in the walk in cooler is not shielded.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages.
REPLACE THE COVER OVER THE LIGHT BULB IN THE WALK IN COOLER. Correct By: 21-Nov-2015
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). The hand sink by the 3 compartment sink did not have soap.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KEEP THE HAND SINK BY THE 3 COMPARTMENT SINK SUPPLIED WITH SOAP. Correct By: 07-Nov-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-November-2015
| Comments |
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| 3 compartment sink sanitizer was going to be changed after testing. Sanitizer strength must be 150-400 ppm MONITOR THE THREE COOLERS FOR PROPER TEMPERATURE THROUGHOUT THE DAY. IT IS CRITICAL TO MAINTAIN TCS FOOD 41 DEGREES OR BELOW. |