3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature - a can of whipcream was sitting out on the counter for use - 60F. This product requires cold holding below 41F to prevent the growth of bacteria. If a time in lieu procedure would like to be use submit a writen plan for approval and class will change from C3S to C4S.
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(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 ham marked 5/28 - (6/3 would have been discard date) Deli meat is portioned out and placed in foil packets and marked with a date. Then they are placed in the freezer and moved to cooler as needed. Freezing stops the 7 day maximum holding period - (it does not restart it). When removed from freezer - mark with a new date -the remaining days left.
Example:
Portioned and placed in freezer on 1/1 (day one)
Removed from freezer to place in cooler on 1/6 (day two)
Re-mark food with new date 1/11 (day seven which is the last day to be served)
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order - observed the sprayer hose handle broken off. Make necessary repairs and maintain in working order.
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.
3717-1-05(I) / Pressure.
Water under pressure is not available to all fixtures and equipment that are required to use water. Observed very low flow of hot water at the corner hand-sink - water flow is not sufficient for proper hand-washing. Make necessary repairs to this hand-sink to ensure proper hand-washing is taking place.
To ensure proper cleaning and sanitation, water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained - the faucet at the three compartment sink leaks when turned on. Make necessary repairs and maintain in working order.
A plumbing system shall be properly maintained.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink in the back kitchen area.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-June-2016
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| NOTES: +Lemons are available for drinks - lemons must be washed in batches when the three compartment sink is not being used for ware-washing. Remove stickers on lemons and use the sanitize bay to wash lemons, then place in food grade container. +Monitor temperatures of the half and half and skim milk available for self service. The temperature can not go above 41F. Switch out product frequently enough to prevent improper temperatures. It is recommended to check temperature after one hour to verify safe cold holding. +Make sure plastic-ware is stored facing handles in same direction to prevent contamination to the mouth end. +Hair control - no loose floppy hair is permitted. Secure hair to prevent contamination - hat or hair-net is recommended to ensure proper hair restraint. +Maintain ingredient list for food - allergy information may be requested. +Hang wet mops up to dry +Red sanitizer buckets - clean and maintain to prevent build-up. Observed proper temperatures of TCS foods today. Observed proper storage order of foods, supplies, and chemicals today. Observed gloves available to handle ready to eat foods. Observed proper thawing today Sanitizer verified at 200ppm - quat test kit available. NEW RULES: +The person in charge is required to have a written procedure for employees to follow when respongind to vomiting or diarrheal events. +By March 1, 2017 at least on individual that has supervisory and management responsibility and the authority to direct and control food preparation and service must have a level two certification in food protection - hand-out provided. +New employee health log provided today |