3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed steak held at 110 degrees F in the warming unit next to the start prep cold holding unit. PIC removed product from hot holding cabinet and discarded product. Observed utensil stored in the container prevent the container from being completely closed in the warming unit.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. Observed wash solution temperature below 120 degrees F (100-105 degrees F). Facility was manually washing equipment and utensils then placing in warewasher to sanitize.
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food for customer self-service not properly labeled. Observed no ingredient list for the apple crumb muffin, peanut butter iced honey bun, and glazed honey bun at the dessert display case.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed food residue and other debris on the black utensil holder next to the warming unit at the prep line and on the fry scoop at the cook line.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the retail section under the center shelving units and floors under the equipment at the cook line not maintained clean. For easy cleaning, shelving units that are not easily movable shall sealed to the floor or elevated on legs that provide at least a six inch clearance between the floor and equipment.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-March-2019
| Comments |
|---|
| The violations documented shall be corrected and will be checked during the follow-up inspection. |