3717-1-02.4(B)(2)(k) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical PIC unable to demonstrate knowledge of cleaning and sanitizing. Hot food cook had no knowledge of the proper way to set up the three compartment sink. Sanitizer was not being used. Corrective Action: Proper wash, rinse, and sanitize process was gone over and explained in detail. Employee was informed that everything had to go through all three steps and then air dry.
3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. The main cook had no knowledge of proper cooking times and temperatures. Corrective Action: Facility needs to have this employee take a level II food safety course. Times and temperatures were discussed during the inspection.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. Observed containers throughout the facility with a build-up on them. Utensils and containers must be clean to the sight and touch. Thoroughly clean all of the breading bins, baskets, and food storage containers. Corrective Action: Properly wash, rinse, and sanitize all of the food containers and maintain them free of any build-up.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. Observed the TCS foods in the deli display case with internal temperatures of 42-44 degrees. All TCS foods must be held at 41 degrees or less to prevent the growth of pathogens. Corrective Action: The deli display case cooler was turned down. The facility must monitor the temperatures of the foods in this case as it has had issues multiple times. Take the internal temperature of the foods in this case multiple times a day and keep a log of the times/temperatures.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the majority of the lunch meat and other TCS foods properly date marked in the facility. The lunch meat in the bottom of the prep-top cooler was not properly date marked. Corrective Action: All lunch meats must be properly date marked once opened to reflect the 7 days in which they must be sold, consumed, or discarded. All pans, portions, and sandwiches must be date marked to reflect this date.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. Facility has been in violation of this law multiple times. Facility has two weeks to come into compliance. Facility is to show proof/certification of a level II certified employee who is there at least 51% of the time. In addition the facility must have a level I certified employee on site when the level II certified employee is not on-site. It is recommended that the two kitchen employees receive these certifications. Provide proof of certification in the facility at all times.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s). No handsoap was available at the handwashing sink in the main prep area. Manager supplied handsoap during the inspection. Handsoap needs to be provided at the handsink at all times to allow for employees to properly wash their hands.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Repeat Cooking and/or baking equipment not cleaned when required. Observed a large buildup of food debris and grease on the stove top/oven, as well as the sides of the fryers. Thoroughly clean all cooking and baking equipment a minimum of every 24 hours. Equipment is to be maintained clean.
3717-1-03.5(C)(1) / Food labels - packaged food
Repeat A food packaged in the facility not labeled. Observed the facility selling packaged cups of ice that were not labeled. Cups of ice must be labeled with the store name, address, and the net weight of the ice.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Observed the facility washing and reusing disposable tin pans. Tin pans are to be discarded after one use. Do not wash and reuse the single service tin pans. Provide more stainless steel NSF approved commercial pans.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed several pieces of homestyle equipment in the facility, including crock pots, toaster, and containers/breading baskets. Remove all homestyle equipment, only NSF approved commercial equipment is allowed.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. Provide a complete bleach sanitizer test kit in the facility at all times.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed a build-up of grease and dust on shelving units and prep table legs, sides of fryers, and on the stove top/oven. Thoroughly clean all equipment.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed a build-up of grease and dirt in the hard to reach places in the kitchen area. Thoroughly clean under all equipment and around the edge of the floor.
Observed the isle shelves across from the walk-in cooler with a dust/dirt build-up. Clean the shelves and then maintain them clean.
Observed the walk-in cooler floor in need of cleaning. Lots of debris and dust has accumulated under the racks. Clean the walk-in cooler floor.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint
Inspection Date: 18-April-2022
| Comments |
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| Met with Jay and Moe during the inspection and the complaint investigation today. Complaint states : They were in the store on 4/11. Facility is frying chicken and fish in the same oil. Chicken being kept in the refrigerator for over a week and is spoiled. Female employee making the sandwiches not wearing hair net - pieces of her white hair have been found in the food. Sandwich meat is old. Complainant's wife got sick after eating it. Would like location shut down. During the investigation today the following was noted: Employee working in the kitchen area had a hat on. The oldest chicken wings in the cooler were 6 days old and did not show any signs of spoilage. Manager stated that they would be gone before the end of the day. Rotating stock and making sure not to prep too much in advance was discussed. Facilities are allowed to use the same fryer/oil for multiple foods. Facility has to disclose to anyone who inquires that the oil is used to fry all foods in, due to allergens. Date marking of all lunch meat was reviewed with the facility. Most of the lunch meat and the sandwiches were properly date marked at the time of the investigation. The lunch meat in the bottom of the prep top cooler was not date marked and facility was instructed to date mark all portions of lunch meat with the date the original package was opened on. Once the package is opened the lunch meat must be sold, consumed, or discarded within 7 days. Day 1 is the date it was originally opened and must be reflected on all portions and sandwiches made with the lunch meat. Manager states that they fired a person recently and believes that is the person complaining. He further states that the deli is stocked by a female in the morning (9-11am or 12pm). This employee only stocks the case and makes the sandwiches, she wears a hat at all times. The hot food cook comes in at 3pm and works until 11pm cooking all of the hot food items. Manager states that the chicken wings normally only last 2 days after they are seasoned and placed in the cooler. Consulted: Cooking temperatures, proper washing, rinsing, and sanitizing of dish ware and utensils was gone over, proper thawing methods were discussed. Consulted: The facility must have an employee on-site at least 51% of the time that is Level II food safety certified, when the level II certified individual is not on site the facility must at a minimum have a level I food safety certified individual on-site. At the time of the inspection no one in the facility had any certification. Moe the main cook could not correctly answer food safety questions. The facility has been written up multiple times for food safety training and must come into compliance. Note: Recommended that time/temperature logs are used in the facility as foods have been found out of temperature multiple times. Maintaining and checking the internal temperatures of foods throughout the day would allow you to move foods before there is an issue or make cooler adjustments. Facility needs to be pro-active in monitoring the safety of the foods and the temperature of the coolers. Note: The facility is using several coolers/freezers that were designed and approved for display only and not intended to hold TCS foods in a food service. Once these units fail they will have to be replaced with NSF approved food service equipment. This includes the Pepsi/Coke cooler and the novelty ice cream freezer that are currently being used to hold raw chick wings. These coolers are not approved or designed to hold raw meat products. |