3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Corrected During Inspection The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed deli operation operating without sanitizer ready set ups.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the need for this program to be installed, maintained and moitored.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food with bare hands. Observed at hot holding of chili and cheese sauces where the lid covers are upside bake pans. One issue is that the utensils sit inside the warmer and handles make contact with the upper lid that collects condensate and falls back into the food item. One of the improvised covers has 3 holes drilled into it and has rust spots.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored above milk in walk inportion of retail reach in. Observed personal food stored above foods for public in kitchen reachin (e.g. spaghetti). Observed employee foodservice cup stored on prep table top/cutting board.
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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed date marking issues in deli case for items like corned beef, hot souse-opened packages that are now remnants and no date marking controls. Same issue with tunafish in the refrigerated reachin with 11/20 make and 11/26 pitchout date.
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.