3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed that the process the facility described to set up the three compartment sinks was not properly reaching 200 ppm of Quaternary Ammonium sanitizer as required. During the inspection the inspector educated the baker and meat department on how to properly set up the three compartment sink and use the test strips to properly test the sanitizer concentration. Ensure that Quaternary Ammonium sanitizer is used between 200-400 ppm.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed chemical bottles at the produce prep area stored on top of the cutting board. Observed chemical bottles without proper labeling. At the time of inspection these working containers were properly labeled and moved to an area below or away from food prep. Store chemicals in designated locations below or away from food prep to prevent them from leaking unto any foods. Properly label any working containers of chemicals to prevent their misuse.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.5(C)(2) / Food labels - packaged food
Repeat Observed labels throughout the facility missing the necessary information including: No net weight on breads, pickled eggs without any labeling besides name, produce labeled as "open produce" rather than the type of produce. All packaged foods shall be properly labeled with: 1. common name 2. statement of responsibility 3. net weight and 4. ingredients if necessary.
Foods shall be labeled as specified in this rule.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed that the facility had test strips for checking sanitizer concentration, but that they had fallen in the water and become damaged. Purchase new Quaternary Ammonium test strips.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed ice building up in several coolers/freezers including the cake cooler and the ice cream/dessert walk in freezer. Ensure that freezers are maintained in good repair without areas where warm air may enter and cause damage to the equipment or food via ice build up.
Observed areas through the facility where duct tape was used on edges and corners. Duct tape is not smooth and easily cleanable. Maintain counters and equipment so that they are smooth and easily cleanable.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build up of kiwi debris on the produce shelves. Observed build up of debris underneath the milk coolers in the walk in coolers. Observed a build up of loose food on the fritos lay shelves (no evidence of mice). Clean thoroughly and often to prevent a build up of food debris which may contaminate foods or attract pests.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed that the automatic hand sink in the produce area was not working properly. Repair hand sink to properly supply warm water. All hand sinks shall be properly supplied with soap, warm water, and drying method to promote proper hand washing.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-05.4(O) / Using drain plugs.
Observed that the dumpster did not have a drain plug at the time of inspection. Contact the dumpster company to have a drain plug installed this will prevent pests from accessing the dumpster and prevent any grey water from escaping the dumpster.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-August-2018
| Comments |
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| PIC- Mr. Young Went over report with the PIC. Discussed proper set up of 3 compartment sinks. Facility provided current license and state approved level 2 food safety training at the time of inspection. |