SERIAL GRILLERS 3

Violations (4)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make top unit adjacent to cash register. Observed container of sliced tomatoes, diced tomatoes, shredded lettuce and diced chicken with an internal temperature above 45F in make top unit #3. When asked PIC stated these food items were prepped and placed for holding in the make top unit since last night. Inspector measured the ambient temperature of this make top unit and achieved a reading of 52F.

  Time Temperature Control for Safety Food (TCS Food)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed water pooled in the mop sink floor drain. Mop floor sink is slow to drain and unable to quickly dispose of the sewage water dumped into it. When asked PIC stated a plumber has been scheduled and on the way to repair this issue.

  Utensils, Equipment and Vending

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Make unit #3 closest to the cash register Observed Make unit refrigeration unable to properly hold TCS food items above 41F. Ambient temperature of this unit was measured at 52F. Facility has 4 other make top units, multiple tall refrigeration units along with a walk in cooler.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed heavy accumulation of dust, rust and food debris on the shelving on the left side of the walk in cooler where ready-to-eat food is stored.

  Utensils, Equipment and Vending