Date of inspection: July 21
Violations: Lettuce held at 55F and ham held at 57F due to rising temperature in walk-in. 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 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130F), or at 41F or less.
No bleach on site for sanitizing. To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
Observed nonfood-contact surfaces constructed of unapproved materials. Tape used on handle of one prep cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
Ambient air temperature of walk-in cooler was 57F. Attached freezer was approximately 10F. TCS foods move to reach-in cooler and door to freezer open until repair is completed. 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. Correct By: 22-Jul-2016.
Observed the following areas that need more frequent cleaning: areas of the walk-in floor, pipes by phone, wall by phone. 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.
Comments: Several items noted. There will be a reinspection on Monday July 25, 2016.