3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed hot held food items on make line uncovered when not in use. Items include nacho cheese, chili. .
To prevent contamination, food shall be covered when not in use to protect from contamination. .
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Employee observed handling raw chicken with gloves and then handled raw beef with same gloves without washing hands and changing gloves.
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. Employees must wash hands and change gloves when handling different foods such as raw chicken and then raw beef since food must be cooked to different internal temperatures. Correct By: 02-Jun-2017
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed diced chicken and lunchmeats on pizza make table at inadequate temperature (between 48F and 51F) and in the temperature danger zone. Food items were overloaded above rim of cold hold unit. Food was removed from unit during inspection. .
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. Do not overload prep units to keep food at proper temperature. Unit may need adjusted to hold food at proper temperature.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Observed employee eating, drinking, or using tobacco in non-designated area with an open cup stored above the food make line..
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 02-Jun-2017
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Several fryer baskets observed damaged with broken / missing wire.
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. Discard damaged baskets and replace to prevent contamination of food from broken or damaged baskets.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed hand towel dispensor for prep area hand sink with broken handle which makes getting towels dificult. Repair. .
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on stainless steel hood and in some areas dripping grease onto food production / grill equipment. .
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 and Complaint
Inspection Date: 02-June-2017
| Comments |
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| A suspected food borne illness complaint was reported to our office and an inspection was conducted in response to investigate the complaint. Foods suspected in the investigation include salad, fries, fried chicken boneless, and meat pizza as wells as beverages. During inspection, salad reach cooler observed holding salad and toppings below 41F. Observed chicken fried to temperature of 199F and meets proper internal temperature for cooking. Sanitizer in use at 200ppm - 400 ppm for buckets and 50 ppm for the dishtank. Prep areas show signs of routine cleaning during inspection. Management noted she is not aware of any employees who may have been sick in recent days. Discussed importance of employee handwashing frequently to help prevent cross contamination. Also discussed minimizing cross contamination by preparing raw foods separately from ready to eat foods. Discussed proper cooling methods of food such as diced chicken. |