3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee after switching in between tasks not washing hands before wearing new gloves at time.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection A quaternary ammonium sanitizing solution in the wipe bucket next to the three bay sink did not meet the minimum requirements for temperature and concentration at time of inspection.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed buildup of food debris on the deli meat slicer in the kitchen at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the handle to the lid of the hot holding table in the Catered Living Center kitchen missing at time of inspection.
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.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Utensils were not kept in good repair. Observed food containers in the Memory Care that were cracked at time of inspection. Discarded by the person in charge during inspection. Replace cracked food containers with NSF approved commercial grade food containers.
(1) Utensils shall be maintained in a state of good repair or shall be discarded.
3717-1-06.1(A) / Floors, walls, and ceilings.
Ceiling tile in the kitchen above the prep top cooler was not smooth and easily cleanable. Replace ceiling tile.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed the build-up of food debris and dirt underneath the cooking equipment throughout 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.
Corrected During Inspection The ventilation system was not being properly cleaned or was creating a public health hazard. Observed buildup of dirt (dust) on the ventilation unit above the hot table and above the prep table next to the hot holding cabinet during inspection.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-June-2015
| Comments |
|---|
| hairnets available, gloves available, thermometers available, quat sanitizer solution in some of the wipe buckets verified at 200 ppm, quat test kit available For temperature log see CCP |