3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed a bag of bologna and pasta salad prepared by the facility that were not properly labeled. Label all RTE-TCS foods stored in refrigeration shall be dated and discarded after 7 days. During the inspection the foods were properly dated and this was discussed with the employees.
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed that the facility had mold underneath the cutting board on the prep table. Observed syrup/debris on the soda nozzle. Observed a build up of debris on the fry slicer at the facility. At the time of inspection both of these surfaces were taken off to be cleaned. Per the PIC the soda nozzle was not in use and being removed by the soda provider. Clean all food contact surfaces thoroughly and often to prevent any debris build up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed aluminum foil used on shelving and walls throughout the facility. Remove aluminum foil as it may cause dirt to be caught underneath or provide housing to pests.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed noncommercial equipment such as a microwave and crockpot. All equipment used for customers shall be commercial grade to withstand day to day use. Purchase commercial grade equipment.
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.
Observed areas throughout the facility where the floors and walls were damaged. Surfaces shall be maintained so that they are smooth and easily cleanable. Continue to repair areas that are damaged or no longer easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-July-2018
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| PIC- Scott Went over report with PIC. Discussed adding some things to nightly cleaning: - Fry cutter - Prep Cooler Cutting Board - Soda Guns Inspector will look up the servsafe trained individual at the facility as it was taken with the health department. Bartenders shall not dip the cups into the ice to fill them. Train bartenders to use ice scoops! |