3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection Observed PIC not properly knowing what the concentration of sanitizer should be. PIC had the bleach concentration way too strong and couldn't demonstrate what the proper concentration should be.
To prevent or correct factors that may cause foodborne illess, 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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed lunch meat held past date marked and vegetables not date marked.
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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed employee using the handsink to dump and fill bleach sanitizer.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Observed wet towels laying bunched up on counter. Wet wiping cloths must be stored in sanitizer.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Corrected During Inspection Non-durable equipment observed. Observed a homestyle crockpot. Replace crock pot with a commercial grade NSF approved crockpot. Crockpot was removed.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.1(KK) / Food equipment - certification and classification.
Corrected During Inspection Observed a homestyle dish machine in use. Dish machines shall be NSF approved. Facility provided a sign that states "For personal use only".
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Corrected During Inspection Equipment food-contact surfaces and utensils were not being sanitized. Observed employee clean bottles but not sanitize.
Equipment food-contact surfaces and utensils shall be sanitized.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-May-2015
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| Temperatures within range. |