| NO TEMPERATURE MEASURING DEVICE WAS PROVIDED IN REACH IN COOLER HOLDING FOOD ITEMS. PROVIDE A |
| TEMPERATURE MEASURING DEVICE IN ALL COOLERS TO ACCURATELY MONITOR COOLER TEMPERATURE. |
| |
| 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. |
| |
| (3) Temperature measuring devices shall be designed to be easily readable. |
| |
| (4) Water temperature measuring devices on warewashing machines and food temperature measuring devices shall have a |
| numerical scale, printed record, or digital readout in increments no greater than two degrees Fahrenheit or one degree |
| Celsius in the intended range of use. |
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| OBSERVED AREAS OF THE CEILING NEAR THE THREE COMPARTMENT SINK THAT ARE STAINED AND HAVE NOT |
| BEEN PAINTED. ALL CEILINGS IN AREAS USED FOR THE FOOD SERVICE OPERATION MUST BE SMOOTH, NON |
| ABSORBENT AND EASILY CLEANABLE. RE-PAINT CEILING AS NECESSARY. |
| |
| NOTE: WALLS NEAR WAREWASHING AREA HAVE BEEN PAINTED SINCE THE LAST INSPECTION. |
| |
| 3717-1-06 Physical Facilities: Materials for Construction and Repair |
| |
| (A) Indoor areas - surface characteristics |
| |
| (1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces |
| under conditions of normal use shall be: |
| |
| (a) Smooth, durable, and easily cleanable for areas where food service operation or retail food establishment |
| activities are conducted; |
| |
| (b) Closely woven and easily cleanable carpet for carpeted areas; and |
| |
| (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, |
| warewashing areas, toilet rooms, mobile food service operation or mobile retail food establishment servicing areas, |
| and areas subject to flushing or spray cleaning methods. |
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| ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW. SOUR KRAUT - HOT HOLD @ 196°F, JUMBO HOT DOG - |
| HOT HOLD @ 188°F, SAUSAGE - HOT HOLD @ 196°F, CORN DOG - HOT HOLD @ 152°, CONEY SAUCE - HOT |
| HOLD @ 145°F, CHEESE SAUCE - HOT HOLD @ 141°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| GOOD IMPROVEMENTS HAVE BEEN MADE SINCE THE PREVIOUS INSPECTION. |
| |
| GENERAL CLEANLINESS AND SANITATION WERE GOOD. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION.* |
