3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Opened loaf of ham, bologna, and roast beef held refrigerated for more than 24 hours were not properly date marked. Bulk amount of chili in walkin did not have a date. Containers of deli salads were not datemarked and could not determine shelf life of product.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 08-May-2014
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code and was in a strong concentration greater than 200ppm. To protect food and equipment from contamination, use at 50-100ppm. .
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Sack of potatoes, and boxes of cones stored on the floor in walkin cooler. Store 6 inches above floor to protect from contamination.
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. Correct By: 08-May-2014
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency including residential microwaves and residential cooking equipment such as hot pots and plug in counter top cookware. Remove from location so they can no longer be used in the RFE.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Correct By: 22-May-2014
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Walkin cooler door chipping paint. Light above pizza oven and light in walkin cooler not operational. Repair.
The physical facilities shall be maintained in good repair. Correct By: 22-May-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-May-2014
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| Cold food sampled observed held at proper temperature of 41F or below. Hot water adequate. Sanitizer in use. Gloves available for use. Discussed with employee that chili is cooked, cooled, and reheated more than once per week. This will require your RFE license to be upgraded to a risk level 4. This will be completed when the license is renewed in March of 2015. Currently you are licensed as a risk level 3 RFE which allows cooking and serving of hot food, but not cooling and reheating bulk food. Please submit the last quarter water sample results to our office for review. |