3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Observed the raw chicken dredge container and sifter not being properly washed, rinsed, and sanitized at least once every 4 hours. All TCS food contact equipment, utensils, and dishware must be washed, rinsed, and sanitized at least once every 4 hours. Corrective Action: Train all employees in proper washing and sanitizing requirements.
3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical PIC did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage. Observed that non one in the facility knew proper cold holding temperatures for TCS foods. Corrective Action: Provide at least one person on site during all hours of operation that is food safety certified at the PIC level or greater. Food handlers must be trained in the minimum food safety standards.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed that none of the employees on-site in the facility knew the proper cold holding temperature for the safe storage of TCS foods. Corrective Action: At least one employee must be in the facility during all hours of operation that is certified in food safety at the PIC level or greater.
3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Equipment and utensils contacting TCS food not cleaned every four hours. Observed that the flour dredge container and the screen for sifting it were not being properly washed, rinsed, and sanitized at least once every 4 hours, and employees were not trained to wash, rinse, and sanitize these items at least once every 4 hours. Corrective Action: Properly wash, rinse, and sanitize all containers and utensils used with TCS foods at least once every 4 hours. Proper procedures were gone over with the food handler on-site.
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 following internal food temperatures on foods stored in the front deli display case: Sous=49 degrees, Tuna Salad=47 degrees, Sandwich Wrap (made the previous day)= 43.5 degrees, and owners thermometer in a cup of water inside the case was at 44 degrees. Corrective Action: Foods that were found out of temperature at the time of the inspection were discarded, all other foods in the case were moved to another cooler during the inspection. All TCS foods must be maintained at 41 degrees or less internally, thus your cooler must be at an ambient temperature of about 37-38 degrees. TCS foods must be held at 41 degrees or less internally to prevent the growth of pathogens.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Observed that the facility is way over stocked in the back storage rooms. One of the rest-rooms is filled with t-shirts. The back stock area and the rest-room present a pest harborage issue. Decrease the stock in the back of the facility, all items are to be up off the floor and the floors are to easy to clean and mop throughout. The rest-room is to be used as a rest-room and not a storage area. Clean out the rest-room and then deep clean the rest-room. Creating a potential pest harborage.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed food contact containers that were cracked and broken. Replace all cracked and broken food containers. Corrective Action: Foods cannot be stored in cracked/broken containers, replace all cracked/broken food containers.
3717-1-03.5(B) / Honestly presented.
Food products not honestly presented. Observed the facility selling flavored vinegars for retail sale that were in completely unmarked containers. The containers of vinegar had absolutely no labels or information of any type on them. All foods offered for retail sale must be honestly presented and properly labeled. The vinegars were removed from sale at the time of the inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. Observed foods being stored on the floor throughout the facility All foods must be stored at least 6" up off the floor to prevent contamination.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Repeat Single-service and single-use articles not protected from contamination. Observed single service items being stored on the floor throughout the facility. All single service items must be stored at least 6" up off the floor to protect them from contamination.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed the 2-door freezer with a broken handle, facility used electrical tape to repair it. Tape is not permitted as a repair. Replace the handle on the 2 door freezer.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed that foods in the deli cooler display case were above 41 degrees internally. Have the cooler repaired so that it holds foods at an internal temperature of 41 degrees or less. Service call was made during the inspection. Do not use the deli cooler until you have verified that it is holding foods at the required 41 degrees or less. This cooler has an on-going issue of being out of temperature.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Repeat Warewashing equipment and/or components not cleaned at required frequency. Observed that the 3 compartment sink is not clean to the sight and touch, A build-up of grease and debris was found on the inside of the three bays. Clean and sanitize the 3 compartment sink and then maintain it clean.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat Plumbing system not properly maintained or repaired. Observed that the sprayer on the 3 compartment sink does not function/turn off when the handle is released. Have the sprayer repaired so that it fully functions correctly.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. Observed the coving missing on the wall under the food prep table area. Replace the missing coving.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed water damaged ceiling tiles. Replace all of the water damaged ceiling tiles.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed the floor of the walk-in cooler in need of cleaning, especially under the shelves. Clean the floor of the walk-in cooler and then maintain it clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed the shelves in the facility in need of dusting, a dust build-up was noted on the shelves throughout.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed broken/cracked floor tiles in the kitchen area. Replace all broken and cracked floor tiles throughout.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. Observed that only some of the ceiling tiles in the kitchen area are vinyl faced. Continue to change them all out in the kitchen area. All ceiling tiles in the kitchen area and over the deli display case are required to be vinyl faced, acoustic tiles are not permitted in this area.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Repeat Light intensity less than ten foot candles in required areas. Observed that the walk-in cooler has .6 foot candles of light on the interior of the unit. All walk-in coolers are required to have at least 10 foot candles of light to allow employees to see the state of foods/beverages stored in the unit and for cleaning. Provide at least 10 foot candles of light in the walk-in cooler.
901:3-4-07.0 / Facility layout and equipment specifications for RFE
RFE constructed, altered, and/or equipment added without prior approval from the licensor. Observed that the facility changed several pieces of equipment without pre-approval from the health department. Provide an email to the inspector with all of the make and model numbers of the new equipment including the 2 door freezer and the oven. All changes to the facility, the menu, and the equipment are required to be pre-approved by the health department.
901:3-4-16(C) / Person in Charge Certification in Food Protection
RFE does not comply with Person in Charge Certification requirements. Observed that at the time of the inspection no one in the facility was certified in food safety at any level. The facility is to have at least one employee on-site during all hours of operation that is certified in food safety at the PIC level or higher.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-April-2024
| Comments |
|---|
| At the time of the inspection no one in the facility had any level of food safety certification/training. At least one person must be in the facility during all hours of operation that is food safety certified at the PIC level or higher. Facility added a new 2 door freezer, a new prep table, and a new oven. Make and models were never submitted to the health department for pre-approval. Submit the make and model numbers via email. |