3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed raw eggs stored above lunch meats in the walk in coole rand the prep cooler. Eggs shall be stored on the bottom, underneath ready to eat foods, to prevent cross contamination.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed items in the coolers at 43-47 degrees. Items in the coolers shall be at 41 degrees or lower to prevent the growth of bacteria.
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 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed items in freezer (pizza) not covered. Keep overwrap on items in storage to prevent from contamination from the premises. Also observed several items on the floor in the walk in cooler. Keep items six inches minimum off the floor.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Hinges, door handles, and sides of equipment are accumulating debris. Surfaces shall be clean to sight and touch.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the ceilings, walls, corners, and hard to reach areas of the floor. Clean regularly and thoroughly 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and Complaint
Inspection Date: 08-June-2016
| Comments |
|---|
| Received complaint concerning cockroaches in the facility. The manager on staff reported they had roaches and began pest control right away. Upon inspection, did not observe any signs of pests. The facility is in need of thorough cleaning. Observed splashes on walls and ceilings, hard to reach areas accumulating food debris, non food contact surfaces of equipment are accumulating debris. Such build up is helping to harbor pests. Keep areas clean to prevent attraction of cockroaches and other pests. Will follow up in one week. |