3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Items in walkin cooler not labeled with a date mark. Any RTE item in cold hold mmust be labeled with either a use by date or a prepared on date to limit the growth of microorganisms.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 30-Sep-2015
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. DIsh tank needs repaired to ensure dishes are sanitized at 25-50 ppm. COncentration currently at 0 ppm.
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. Correct By: 30-Sep-2015
3717-1-06.4(K) / Controlling pests.
Critical Repeat Observed live roach on wall around dish tank. Observed dead roaches on top of dish machine. Have facility treated for pests. Clean and remove dead pests daily. You are not permitted to apply household pest control in this facility.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Observed accumulation of soil residue on nonfood-contact surfaces such as shelves below prep tables, top and sides of dish tank, and hood.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 30-Sep-2015
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Repeat The plumbing system was not properly maintained. Dish room hand sink hot water faucet not operating. Dish sink leaking water at faucet and flooding sink.
A plumbing system shall be properly maintained. Correct By: 30-Sep-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. Observed food splashes and debrisaccumulating n walls, floors, and in corners. Facility needs cleaned more frequently fo rprevent builld up and to prevent attraction of pests.
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.
3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Observed household pest control inside kitchen. Unapproved chemicals and pest control are not permitted for use inside facility. All pest control must be applied by a licensed applicator.
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 29-September-2015
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| Follow up inspection conducted. Many of violations noted on August 20, 2015 were not corrected. Follow-up inspection will be conducted in 24 hours to determine if critical violations are corrected or addressed. |