3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Nozzles inside the cappucino machine need cleaned as often as necessary to remain clean. Inside ice machine also needs cleaned.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Accumulation of dust under chips on retail floor, dust on ceiling of walk-in cooler, build-up of what appears to be mold on some of the racks in walk-in cooler. Floors generally needed cleaned, mopped, especially in walk-in refrigerator.
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 RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 21-January-2016
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(T)/Food preparation - preventing contamination from the premises Food is not protected from environmental sources of contamination during preparation. Open bag of breading/spices. During preparation, unpackaged food shall be protected from environmental sources of contamination. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed a bag of openned spinach in the walk-in without a 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. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Beverage machine is experiencing a leak underneath the unit and spilling onto the floor. 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. |
| 3717-1-04.6(A)/Food-contact surfaces and utensils - sanitization required Equipment food-contact surfaces and utensils were not being sanitized. Ice machine on beverage machine needs sanitized. Observed build up of debris. Equipment food-contact surfaces and utensils shall be sanitized. |
| 3717-1-05.4(N)/Covering receptacles. Observed waste receptacles that were not covered outside. Observed trash items scattered around the dumpster. Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside. |
| 3717-1-06.4(N)/Maintaining premises - unnecessary items and litter. Observed unnecessary or nonfunctional items and /or litter on the premises. The back room where walk-in freezer is located has many boxes, unused items that prevent proper cleaning of that area and may provide harborage for pests. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. |
| Comments |
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| The ice machine has been scheduled for cleaning as part of pepsi contract. The dust under chips will be cleaned at next delivery of chips. Thank you for correcting all other items. Temperature requirements for cooling and reheating discussed. Cooling: hot food must come down to 70 degrees in two hours, 41 or below in the next 4 hours (6 hours total). Reheating: cold meatballs must be quickly heated to 135 for initial heating, and 165 for the second time. Please take temperature measurements to ensure these temp requirements are being met to limit the growth of micro-organisms that could cause illness. |