3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed ready to eat food items stored next to (salads, apple juice, sliced water melon) and above (diced tomatoes, onions) raw eggs in the four door reach-in cooler without any seperation at time of inspection.
To prevent contamination, food shall be protected from cross contamination by: (1) separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food, including other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat vegetables and; (b) cooked ready-to-eat foods
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Critical Corrected During Inspection Observed a handwashing sink without water at the required temperature (hot water) at time of inspection.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed build up on the interior surface of the door to the oven in the kitchen at time of inspection.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris underneath the steam table in the kitchen at time of inspection.
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.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
The ventilation system was not being properly cleaned. Observed the build up of dirt on the ventilation units throughout the kitchen at time of inspection.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-June-2015
| Comments |
|---|
| quat test kit and sanitizer solution available, quat sanitizer solution in the wipe bucket verified at 200ppm (good), all coolers are cold holding food items at required temperatures 41F and less, all hot foods are held above 135F temperature log: tuna salad 38F, cottage cheese 36F, chicken salad 36F, baked apple crisp 176F |