3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed breading for chicken stored in walk in cooler without any sort of lid or covering. To prevent contamination, food shall be protected during storage.
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.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Observed handwash sink in deli and bakery areas with items blocking accessibility. To ensure frequent and proper handwashing, handwash sinks must be maintained so they are accessible at all times.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
3717-1-06.4(K) / Controlling pests.
Critical Observed pests, such as gnats, around the mop sink in the back storage area. To prevent illness, pests shall be effectively controlled.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.
3717-1-03.5(C)(2) / Food labels - packaged food
Baked goods, such as rolls and pies, had labels stating it "may contain pecans" and did not include ingredients added at store location. Labels shall be be clear and definitive and include all ingredients including allergens.
Foods shall be labeled as specified in this rule.
3717-1-03.5(C)(3) / Food labels - bulk food
The ingredient booklet provided for the donut display case did not match the donuts that were available for sale. The ingredient lists shall be accurate and include all necessary information.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed a single use plastic bowl being used as a scoop for the flour breading. Single use items may not be re-used. Scoop shall be food grade, easily cleanable, and durable.
Single-service and single-use articles may not be reused.
3717-1-06.4(A) / Repairing.
Observed areas in need of repair throughout the store.
-flooring from meat room to meat cooler-broken tiles
-broken coving by handwash sink in chicken area and by water ponding behind bakery oven
-walk in cooler and freezer in meat/seafood area with broken or eroding seals and condensate not draining into floor drain
-cooler door in frozen breakfast aisle not self closing
-floor drain in need of cover under 3 comp sink in deli area
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed areas throughout the store in need of more frequent cleaning in order to keep them clean to sight and touch and free of food debris:
-trash area in bakery and chicken/deli
-floor of storage area in deli
-donut area and case
-hot and cold holding units in deli
-crumbs on baking pan cart
-water ponding behind ovens and in broken floor tiles by deli handwashing sink
-underneath shelving in aisles
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: 22-December-2017
| Comments |
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| Facility has managers certified in level 2 food safety. Vomit/diarrheal/bloodborne pathogen clean up kit is available and has written procedure for use. Reminder to pay attention to expiration date when ordering test strips for sanitizer. |