3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Foods in walk in coolernot properly date marked.
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. Correct By: 10-Oct-2014
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical The wash solution in the spray type warewasher is not being maintained at the proper temperature. Dish tank using chlorine for sanitization was observed being used at 112 degrees. Dish tankmust be operating at 120 degrees for proper sanitization.
To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (a) For a stationary rack, single temperature machine, 165˚F; (b) For a stationary rack, dual temperature machine, 150˚F; (c) For a single tank, conveyor, dual temperature machine, 160˚F or (d) for a multitank, conveyor, multi-temperature machine, 150˚F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120˚F. Correct By: 13-Oct-2014
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Ice machine and popcorn machine need cleaned more frequently. Build up of mold observed on ice machine. Build up of grease and food debris observed on popcorn machine. Clean items more frequently to prevent build up of mold and debris.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Correct By: 10-Oct-2014
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. Any drinks in food prep area mush have lids to preventcontamination.
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: 10-Oct-2014
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.Observed food being stored on the floor of walk in coolers and freezers. All food storage must be at least 6 inches off the floor to prevent contamination. Also observed foods stored without covers. Foods being stored must have lids or plastic wrap coverings to prevent contamination. Lid on ice bin in bar area also needs a cover to prevent contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 10-Oct-2014
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Obsevred microwave and refrigerator in use that are not NSF approved.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Correct By: 24-Oct-2014
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. More thourough cleaning of floors and hard to reach areas.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 11-Oct-2014
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Hood vents and areas behind fryers accumulating grease and debris. Must clean hoods, vents and sides of fryers more frequently to prevent build up of debris and grease accumulation.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 11-Oct-2014
3717-1-06.3 (C)(2) / Employee accommodations - designated areas
Observed employees personal items being stored on food prep table. Must have personal item storage area available for employee use.
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur. Correct By: 11-Oct-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-October-2014
| Comments |
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| Observed use of gloves and hair restraints. General cleaning of hard to reach areas and more frequent cleaning necessary. Remember to keep prep fridges closed when not in use to keep cold foods held at the required temperature. Thank you for your cooperation. |