3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
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. Found cut honeydew sitting out at a temperature of 57F.
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.
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. The prep top cooler is holding TCS food aboce 41F.
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. Discard all out of temperature food.
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. The walk-in cooler is holding TCS food above 41F.
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.
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. The prep top cooler is holding TCS food above 41F.
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. Discard all out of temperature food.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials.Observed a spray bottle of 409 stored on a food storage shelf.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed boxes of food stored on the floor of the walk-in freezer.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. The prep top cooler is not holding at proper temperature.
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. Contact a licensed repair service to fix the cooler immediately.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. The walk-in cooler is not holding proper temperature.
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. Contact a licensed repair service to fix the cooler immediately.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. The prep top cooler is not holding proper temperature.
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. Contact a licensed repair service to fix the prep top cooler immediately.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The walk-in cooler gasket and other cooler gaskets in the facility are torn.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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 entire cookline.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed build up inside cooler door gaskets and on the interior and exterior of coolers.
Nonfood-contact surfaces of equipment shall be kept clean.
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 hood filters.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed considerable ice build up inside the walk-in freezer.
Nonfood-contact surfaces of equipment shall be kept clean.
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 food storage racks.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable. The walls in the hot water tank room where single-use articles are stored are not sealed or easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed an employee's purse stored on top of the prep top cooler lid.
All personal belongings shall be stored in a designated space away from food or food contact surfaces.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed missing coved base molding, cracked floor tiles, and the drop ceiling framework is damaged above expo area.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Observed food debris on the walk-in floor and under equipment.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-June-2018
| Comments |
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| Refer to CCP for complete temperature log. Thermometer, gloves available Quat in bucket at 150ppm. Chlorine dish machine is sanitizing properly. Quat test papers present. |