DsSmashStreet

Inspector's notes

Observed cheeses, cut lettuce, cut tomatoes, raw ground beef 53*F-62*F in the prep cold table at the time of inspection. Ambient temperatures of the unit were 49.1*F per inspectors min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS food items were prepped and the unit was 37*F less than an hour prior to the inspection. Some TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection and cut lettuce, tomatoes, and cheeses were held under time as a control as the unit was only operating for three hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer wiping cloth bucket with quat concentrations above 400ppm per inspectors test strips and establishments test strips at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC was instructed to dilute quat sanitizer to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked burger patties at 120-125F. Manager had them off the heat for less than 1 hour. Manager sold or threw away the remaining patties. Ensure that all hot holding of TCS foods are kept at 135F or above. Corrective Action: Corrected at time of inspection.