3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty in produce area. Ensure prep tables, sinks, and food equipment is cleaned and sanitized after use. .
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink in produce area used to store utensils. Must keep handwash sink accessible and readily available for employees to easily wash hands. .
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed several walkin coolers that had food stored on floor including produce walkin cooler, meat walkin cooler, and dairy walkin cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 24-Feb-2017
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed the meat saw with duct tape on shield and component. Ensure all equipment is maintained in good repair and properly repaired. Duct tape is not an approved method of repair due to inability to clean and sanitize.
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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors in produce walkin, milk walkin cooler. Observed several blowers in meat room and walking coolers with accumulation of dust and debris. Walls in meat room are stained and need cleaned of residue.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-February-2017
| Comments |
|---|
| Cold food sampled observed in proper temperature and held below 41F. No hot food at time of inspection. Sanitizer in use or available for use at 3 compartment sinks. Gloves in use. Test strips available for use. Hair restraints in use. Deli meats labelled and date marked after opening. Meat and pork items have labelled with species name (corrected from previous reports). Continue to ensure foods packaged in house are properly labelled, date marked, etc. Produce area has been observed dirty and not well maintained over several of our past inspections and needs addressed to ensure area is kept clean and sanitized. |