3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed improper meat storage in the display case. Raw sausage observed above cooked ham. Chicken stored above beef livers. Ensure proper separation to prevent cross contamination.
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(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Hot dogs observed at 128 degrees. Employee reheated food to 171 degrees, and placed the food in the warmer to hold at 135 degrees or higher. Also increased the holding unit temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility did not contain a label. Brussel sprouts observed unlabeled. All packaged foods must contain a label inclusing the common name of the food, the name and addrerss of facility it was packaged in, and net weight.
Foods shall be labeled as specified in this rule.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed plastic container originally used for peanut butter fudge holding bread crumbs. The container was becoming gritty. Replace container with a more durable/easily cleanable container.
Single-service and single-use articles may not be reused.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at bathroom handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-March-2017
| Comments |
|---|
| Test strips, gloves, thermometers available. Ensure employees are using thermometers to ensure adequate minimum internal cooking temperatures are met. Facility is cooling/reheating food. Remember to ensure foods are cooled 135-70 degrees in two hours and 70-41 degrees in 4 hours. All reheated foods must reach minimum 165 degrees (and held at 135 degrees or higher) before serving. Facility will be upgraded to a level 4 FSO. |