3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed mold on the inside of the ice chute to the soda machine. Clean the ice chute thoroughly and often to prevent this build up.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Observed macaroni salad and potato salad at 45F and 48F respectively. The PIC ws unsure when these foods were prepared. Other foods in the cooler were holding the proper temperature. All cold TCS foods must be held at 41F or below to prevent bacterial growth.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed that the facility was not properly date marking its sandwiches or deli salads. All ready to eat TCS foods must be properly date marked and held no longer than 7 days.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed sandwiches prepared on site in the morning holding approximately 50F at the time of inspection. During the inspection there were sandwiches which had been prepared earlier and were struggling to properly cool to 41F. Recommend that the facility leave containers of prepped food uncovered for a short time to allow the cold air to quickly cool the foods to 41F or below.
3717-1-03.5(C)(3) / Food labels - bulk food
Observed cookies near the front of the store for customer self service that did not have their ingredients readily available. Bulk foods for customer self service shall have their ingredients available available to customers.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed that the facility was storing its sandwiches in non food-grade rubbermaid containers. Use food grade containers to hold foods as they are built to withstand day to day use and prevent any flavors or harmful substances to the foods.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed ice build up on the walk in the reach in cooler. Remove ice and ensure that the equipment is working properly to prevent any sources of contamination or damage to equipment.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed wooden boards holding up a reach in cooler behind the ice cream service bar. Equipment shall have wheels or otherwise be asily movable so that underneath can be easily cleaned. Any wood in areas where water may accumulate shall have a water resistant stain, paint, or coating to prevent it from rotting.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed customer restroom did not have a lid. Unisex or female restrooms must have a lidded trash receptacle for hygiene products.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-September-2018
| Comments |
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| PIC- Bernie Hall Went over the report with the PIC. Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food (-) OBSERVED SANDWICHES AND DELI SALADS WERE NOT PROPERLY DATE MARKED AT THE TIME OF INSPECTION. ALL READY TO EAT FOODS REQUIRING REFRIGERATION SHALL BE PROPERLY DATE MARKED TO PREVENT THEM FROM EXCEEDING 7 DAYS. FURTHERMORE OBSERVED DELI SALAD AND SANDWICHES THAT WERE NOT HELD AT THE PROPER TEMPERATURE OF 41 F OR BELOW. ALL COLD FOODS MUST BE HELD AT 41F OR BELOW TO PREVENT TEMPERATURE ABUSE. RECOMMEND THAT FOODS REQUIRING COOLING ARE NOT IMMEDIATELY COVERED TO ALLOW THE COLD AIR TO TOUCH THE FOODS DIRECTLY AND QUICKLY COOL THEM. VII. Protection from Contamination (-) OBSERVED SOME MOLD IN THE ICE CHUTE OF THE SODA MACHINE. CLEAN THE ICE CHUTE THOROUGHLY AND OFTEN TO PREVENT THIS BUILD UP. FOOD CONTACT SURFACES SUCH AS KNIVES, PIZZA CUTTERS, OR THE MILKSHAKE MACHINES SHALL BE SANITIZED AT LEAST ONCE EVERY 4 HOURS TO PREVENT BACTERIAL GROWTH. IN-USE UTENSILS STORED PROPERLY IN RUNNING WATER OR IN HOT/COLD FOODS SUCH AS THE ICE CREAM SCOOPS SHALL BE PROPERLY CLEANED AT LEAST ONCE DAILY. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |