| PROVIDE A TEMPERATURE MEASURING DEVICE IN DAIRY COOLER TO ACCURATELY MONITOR AMBIENT AIR |
| TEMPERATURE INSIDE THE COOLER. ALL COOLERS HOLDING TIME/ TEMPERATURE CONTROLLED FOR SAFETY |
| FOODS MUST BE PROVIDED WITH A TEMPERATURE MEASURING DEVICE TO ENSURE THAT THE COOLER IS COLD |
| HOLDING AT 41°F OR BELOW AT ALL TIMES. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (Y)Temperature measuring devices. |
| (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall |
| be located to measure the air temperature or a simulated product temperature in the warmest part of a |
| mechanically refrigerated unit and in the coolest part of a hot food storage 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF DIRT AND DUST ON SHELVES IN MAIN STORE AREA. CLEAN SHELVES AS OFTEN AS |
| NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| REPAIR DAMAGED WALLS AND CEILING IN EMPLOYEE RESTROOM SO THAT THE WALLS AND CEILING ARE SMOOTH, |
| NON-ABSORBENT AND EASILY CLEANABLE. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (A)Repairing. |
| The physical facilities shall be maintained in good repair. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF DIRT AND DEBRIS IN EMPLOYEE RESTROOM. CLEAN RESTROOM AS OFTEN AS |
| NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (B)Cleaning - frequency and restrictions. |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. |
| This requirement does not apply to cleaning that is necessary due to a spill or other accident. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS HOLDING TCS FOODS WERE COLD HOLDING AT 41°F OR BELOW. |
| |
| OBSERVED PROPER SEPARATION OF RAW ANIMAL FOODS AND READY TO EAT FOODS. |
| |
| SOAP, PAPER TOWELS / NAPKINS, AND HOT WATER WERE PROVIDED AT HANDWASH SINK BEHIND COUNTER. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION.* |
