3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken stored above green peppers and bean sprouts.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
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. Observed raw shell eggs, fried chicken, cut cabbage and steamed broccoli sitting out at room temperature.
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 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. Adjust the cooler accordingly.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed a knife stored in between a cooler and a table.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed t-shirt bags being used to store food in the walk-in freezer..
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed cardboard and foil lining non-food contact surfaces.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable. The cardboard is absorbent and not approved for use. The foil must be discarded when it is no longer in good condition and cannot be cleaned.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-February-2017
| Comments |
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| Temperatures: chicken in prep 50-52F rice in cooker 150F walk-in: egg rolls 39F, chicken 35F, cut cabbage 37F cut cabbage and steamed broccoli sitting out 68F* eggs sitting out 68F* fried rice 150F gravy 137F white rice 158F Prep top: cut cabbage 46F, chicken 44F, shrimp 43F GDM - egg roll 40F, chicken 56F* Thermometer, gloves available Bleach in bucket at 100ppm. |