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 raw shelled eggs stored above TCS food items in the prep top cooler at time of inspection.
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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Observed no date marked on TCS food items in the walk in cooler and the deli station at time of inspection.TCS food items(chicken wings, meat) discarded by the manager at time of inspection.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.Observed boxes food items stored directly on the floor in most places at the facility during inspection.
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.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility did not contain a label.Observed no label on certain meat products in the walk in cooler during inspection.
Foods shall be labeled as specified in this rule.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
Repeat A thermometer capable of accurately measuring the temperature of thin foods was not available.There was no probing thermometer available at time of inspection.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order.Observed over stocked of food items in most storage areas throughout the facility.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.Observed no sanitizer set up at the meat cutting station at time of inspection.
Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required.There was no mop sink at the facility at time of inspection.All dirty water is being dumped outside the facility.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.The back door to outside was opened and needs to be close at all times to prevent vermin/pest entry.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles.Observed burnt out light bulb in the walk in cooler at time of inspection.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-February-2016
| Comments |
|---|
| Observed hair restraints, thermometers in the deli, prep top cooler and walk in cooler at ti of inspection. Observed gloves in use during inspection. Observed hand washing sinks fully stocked with soap and paper towels at time of inspection. Observed test strips and no sanitizer set up in buckets or the three compartment sink at time of inspection. Temperature log: All cold holding units are holding food items (raw chicken, raw meats, raw shelled eggs, whole tomatoes, hamburger, milks, sandwiches, salami) at 41F and below. All hot holding units are holding TCS food (chicken wings) at 135F and above during inspection. |