3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Several items in walk in cooler not properly date marked. Any item cut or prepared must be labeled with a seven day date mark.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed items on the floo rin the walk in cooler. All food items must be 6 inches off the floor to protect from the premises.
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)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Observed ladles in storage dirty with food and dirt debris. Keep items in a clean location to prevent contamination.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Counters, sides of coolers, and shelves for clean dish storage accumulating food and dirt debris. Clean non food contact areas regularly to prevent build up which can contaminate clean utensils, and attract pests.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(A) / Repairing.
Observed several cracked floor tiles and areas in the floors needing re grouted. Repair and replace broken tiles to ensure surfaces are smooth and easily cleanable. Cracks in the floor can accumulate water and lead to the growth of mold and mildew.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed several walls splashed with food debris. Clena these areas frequently to prevent build up.
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
Inspection Date: 22-January-2016
| Comments |
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| Observed proper hot and cold holding of TCS foods. Test strips, gloves, thermometers available. More detailed cleaning necessary. New wall installed in back of kitchen to separate dry storage form kitchen area. Thank you for your cooperation during the inspection. |