3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food with bare hands. Ensure gloves are being used while assempling ready to eat foods such as sandwiches, etc.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Spatulas and other utensils are broken/chipping. Ensure utensils are constructed of durable material for commercial use, or replace as needed to prevent plastic pieces from chipping off into food products.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible. When reheating foods, it is critical to have a food thermometer available to ensre reheating reaches 165 degrees or higher. Obtain/locate thermometer to ensure minimum required temperatures are reached to prevent bacterial growth that can cause illness.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed broken door seal. Replace door seal to ensure tightly closing cooling units are kept 41 degrees or lower.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Shelving where single use articles are stored is accumulating residue. Clean regularly to prevent contamination of to-go containers.
Drawers where lunch meat is stored is also accumulating residue. Clean the drawers more frequently to prenent contamination of hands/gloves when preparing food.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-December-2016
| Comments |
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| Observed proper temperature holding and date marking of TCS Foods. Facility is in need of more thorough cleaning of non food contact surfaces. Thank you for your cooperation during the inspection. |