3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed several items without a date mark or past the marked date. to limit the growth of organisms and prevent food boren illness, any TCS (temperature controlled for safety) food must be labelled with a 7 day disposal date. Must be corrected by follow-up. Any items past date should be discarded.
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.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine dishtank is not dispensing chlorine sanitizer. Maintenance must be performed to return to porper working condition. Until fixed, dishware must be sanitized in 3 comp sink. Food contact surfaces must be properly sanitized to prevent risk of foodborne illness. Must be corrected by nest follow-up inspection.
A chlorine solution shall have a minimum concentration based on the temperature and pH of the solution based on the table presented within this rule. A target of 50-100ppm for chlorine is ideal.
3717-1-06.4(K) / Controlling pests.
Critical Observed insect moving underneath dish tank equipment. Observed accumulation of residue, which possibly includes insect droppings in the dishtank area. Owner states they have pest control contract already. More frequent cleaning or increased pest treatment is necessary. Food prep and handling areas shall be kept free of live insects.
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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Facility was not able to produce test strips for the sanitizer. A test kit or test strips must be available to ensure proper sanitation of food contact surfaces.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.4(B) / Cutting surfaces.
Observed cutting board on prep table stained and scored. Cutting board shall be cleaned to remove stains or replace to maintain in good condition and be easily cleanable.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed nonfood contact surfaces of equipment with accumulation of grime and residue. Cooler door hanles are in need of more frequent cleaning. Dish machine area needs more frequent cleaning, including floors.
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: 05-September-2017
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| Observed proper use of gloves. Observed proper holding temperatures. thermometers available. Kitchen manager not available at time of inspection. Discussed proper cooling methods and reheating temps with staff at time of inspection. Bulk items, such as soup, must be cooled from 135F to 70F within 2 hours and from 70F to 41F or lower within 4 hours to minimize the time the food is in the temperature "danger" zone (135F to 41F) and prevent harmful microorganisms from growing. At least one person with managerial responsibility must be certified in level 2 food safety. Our office offers this calls - call 740-477-9667 x225. |