3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed nacho cheese hot holding at 82 degrees F at time of inspection.
The PIC voluntarily discarded the cheese at time of inspection. Nacho cheese is required to be hot held at least 135 degrees F. The cheese dispensing machine shall not be turned off at night. 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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (lettuce and sausage).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed the lids to the preparation cooler damaged at time of inspection.
To prevent health hazards, repair the lids. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles at time of inspection (buckets used for chicken storage).
To prevent health hazards, discontinue the re-use of the buckets. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (freezer, coolers, shelving, pizza oven, etc.).
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed multiple non-working light bulbs in the kitchen at time of inspection.
To prevent health hazards, replace the bulbs. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the floors of the RFE in the hard to reach areas at time of inspection.
To prevent contamination, clean the floors. 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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-June-2018
| Comments |
|---|
| The Coca Cola cooler is not permitted to store TCS foods (deli meat, etc.) per manufacturer label. The wing sauce made with garlic is not permitted to be left out at room temperature. It must be kept below 41 degrees F or above 135 degrees F. Also, a potential time marking policy was discussed with the PIC. Recommend improving the sauce labels to ensure compliance. |