3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Did not observe any form of an Employee Illness Agreement. The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. Print a copy of the Employee Illness Agreement sent through email for each employee, have him or her sign it, and keep on file.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed eggs being stored above cooked foods in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. Ensure raw eggs remain stored at the bottom of a cooler, below other foods. Eggs were moved to bottom of cooler during inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed a ladle hanging on the wall that was covered in grease and food debris that was dripping all over the wall and onto the floor. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean ladle between uses so that it is clean to touch food and so that it does not drip all over kitchen.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Observed a large pot of soup that contained various vegetables sitting out at room temperature to cool, according to PIC. Cooking, cooling, and reheating TCS foods is not permitted for level III food service operations. Soup read at 145 degrees F at time of inspection. Soup was placed in cooler by PIC. PIC said she would not serve the soup to customers.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed an opened package of deli bologna in a cooler that was not date marked. Refrigerated, ready-to-eat, TCS foods held for more than twenty-four hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of forty-one degrees F or less for a maximum of seven days. The day of preparation shall be counted as day one. Date mark each TCS/RTE food from the day of preparation or from being opened to ensure safety. Bologna was date marked on site.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Corrected During Inspection No written procedures for responding to vomiting or diarrheal events. The food service operation shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve discharge onto surfaces in the food service operation. Print a copy of the biohazard event procedure sent through email and place it near or in the kit that was constructed during the inspection.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment thermometer was missing in cooler in the back of the kitchen. In a mechanically refrigerated storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Place a thermometer in each cold holding food storage unit and each hot holding food storage unit.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed a broken gasket on the cooler in the back of the kitchen. Equipment components shall remain intact, tight or properly adjusted. Have refrigerator serviced so that the gasket is repaired.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed debris built up in various areas around the kitchen including but not limited to: the floor, the walls, the shelves, and grease building up underneath the hood. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Deep-clean kitchen to ensure cleanliness.
3717-1-06.4(F) / Drying mops.
Observed a mop that was not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Place wet mops in a position in which they can air-dry after use.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed areas in kitchen including the floor and walls that were not smooth and easily cleanable and collecting liquid and food debris. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair areas of kitchen that are not smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-November-2020