3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw meat stored in container with peppers. Make sure foods are stored separately to prevent contamination. Also, observed many containers of food in coolers stored without lids. Covers or lids are needed to prevent contamination while in storage.
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 prep cooler above 41 degrees. Peppers at 46 degrees and zuccini at 46 degrees. All time and temperature controlled for safety foods must be held at 41 degrees or lower while in cold holding. Also observed salsa containers held on counter. Keep salsa in cooler until ready for service to customer.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in cold storage without date mark. All TCS foods held in coolers for more than 24 hours must be labeled with a 7 day discard date or date prepared.
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.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Observed a build up of debris on food contact surfaces. Can opener accumulating food debris and needs cleaned more frequently.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-07.1(C) / Conditions of use.
Critical Observed unapproved application or use of a poisonous or toxic substance. Observed storage of household pesticide in dry storage area. Facility is not licensed in pest control. Remove pesticide from the premises.
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Fixed equipment did not appear to be properly sealed or spaced for cleaning. Observed d3 compartment sink and hand sink not securely attached to the wall.
Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage; Counter-mounted equipment shall be installed to allow cleaning of the equipment and areas underneath and around the equipment as specified in this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed containers on shelf with cracks. Plastic food containers need eplaced as needed if broken.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Observed a build up of food debris and lime debris on dish washing machine. Clean machine more frequently to prevent build up.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build up of debris on handles, walls, and doors of equipment. Clean equipment more frequently so it is clean to sight and touch.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. 3 Compartment sink was leaking and filled with dirty water. Plumbing system must be maintained in good repair.
A plumbing system shall be properly maintained.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed crack in wall in mens bathroom. Make sure physical facilities are in good repair.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. Observed a build up of debris and dirt throughout the facility. Walls accumulating splashes, floors accumulating debris, Hard to reach areas need cleaned more frequently.
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: 10-February-2015
| Comments |
|---|
| Facility needs thorough cleaning. Observed a build up of food debris on floors, walls, handles of equipment, and hard to reach areas. Hair restraints and gloves available. will follow up in one week. |