3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed several food service cups filled with ice (portion packed). See Below
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Operator destroyed, see Voluntary Destruction Sheet.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs in walk in retail stored up high and above TCS Foods that are not cooked out to 165 F. Raw eggs at public reach in storeed correctly.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed gyro meats (4 x 8 oz) at 58 F to 60 F by probing thermometer.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. See the Voluntary Destruction Sheet for details.
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. Observed several items needing date marking. Items in deli case, prep table and reach in refrigerator. Products include coleslaw, potato salad, prepared deli sandwiches, pizza slices, cut meats-bolgna, ham, gyro. See Below
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. Provided handout to owner on Date Marking.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed deli in operation (cooking fry foods, pizza) without sanitizer made up and available for processes.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed mop sink where garden hose left attached and loose end down into drain box.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).