3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed raw neat stored directly on top of pizza toppings in upper compartment of prep cooler, All raw meats must be stored on bottom shelf to prevent cross contamination of microorganisms.
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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed hand sink with food residue/utensils. The hand sinks are for handwashing only.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed boxes of dough stored on the flor. Food must be stored six inches 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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observd several household use appliances in the facility (coolers etc). All appliances and equipment must be approved by a testing agency for commercial use. (NSF)
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed several broken floor tiles and some missing coving along the floor. Replace/repair floor tiles to make the floor smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat No hand soap available at the hand sink by ice machine. Al lhand sinks shall be equipped with soap for adequate handwashing.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build up of dirt and food debris through the facility. Under/behind equipment needs cleaned frequently to prevent build up and the attraction of pests. Sauce splashes observed on walls inside the equipment, lids, and handles. Hoods accumulating dust and debris. Clean the facility 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.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Observed a build up of debris on hand sink. Clean as needed to prevent build up.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-October-2015
| Comments |
|---|
| Hot water adequate. Observed proper date marking and hot/cold holding temps. Facility in need of thorough cleaning. |