3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed containers of raw chicken in cooler without a lid or other means of protection from contamination. Any TCS, refrigerated food must be covered or packaged in a manner that protects from contamination of harmful mircroorganisms.
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 cheese in prep cooler holding at 48F. Cooler needs to be turned down or serviced to ensure all contents are maintained at 41F or below to control growth of harmful microorganisms.
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.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors throughout kitchen are in significant needs of repairs. Grouting between tiles has deteriorated and allows for food particles to settle there. There are also cracks and missing tiles in server area. Floors shall be maintained to allow for easily cleanable, smooth surfaces.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.1(F) / Wall and ceiling - coverings and coatings.
Observed some damaged ceiling coving. Ceiling shall be repaired to ensure smooth, easily cleanable edges and surfaces.
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
3717-1-06.2(E) / Handwashing signage.
Repeat Multiple hand sinks are in need of signs reminding employees to always wash hands before returning to work.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-February-2017
| Comments |
|---|
| Gloves, thermometers, and test strips are available. Dish tank reached 180F on rinse temperature, which is good. Observed proper thawing procedure. Overall clean facility. |