3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Did not observe employees washing hands. Ensure employees are washing hands when changing tasks, before putting on gloves. Gloves shall be worn any time a ready to eat food is being used. Observed employee slicing meat not wearing both gloves and did not wash hands. I reminded employees about proper handwashing procedures.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection Kitchen employee demonstrated knowledge of improper washing/rinsing/sanitizing procedures. Ensure utensils are washed in the first basin, rinsed in the second basin, sanitized in the third basin, then left to air dry on the drain board or the three compartment sink.
Employees were taught how to properly wash, rinse, and sanitize utensils during the inspeciton.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Items were observed stored on the produce walk in cooler floor. (bag of carrots, boxes of apples, and box of onions) All food items must be stored in a clean, dry, location six inches off the floor to rpevent from contamination form the premesis.
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.
3717-1-03.5(C)(1) / Food labels - packaged food
All packaged chicken must include a label for safe handling instructions. Ensure all items wrapped in this facility (whole chicken) is properly labeled to include safe handling instructions for the consumer.
Foods shall be labeled as specified in this rule.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
The test strips in this facility were expired, or damaged and no longer adequate for testing the concentrations of sanitizer solutions. Replace strips as needed.
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 several items of equipment not adequately repaired:
The blades of the deli slicers need replaced or sanded when chipping begins to occur to prevent metal shavings from contaminating food.
Several gaskets/caulking seals were damaged and accumulating debris. As needed replace missing or damaged seals to ensure smooth and easiliy cleanable surfaces.
Observed some damaged surfaces of equipment (band saw and produce display cooler) where duct tape was used for repairs. Adequate repairs or replacements are necessary to ensure a smooth, durable, easy to clean surface.
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 wal kin fans accumulating dust and debris. Clean the fans regularly to prevent dust from blowing onto food and food contact surfaces.
Food prep tables in the produce area were not clean and ready for use. Ensure equipment is cleaned adequately for use.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed several hand sinks not reaching the minimum temperature of 100 degrees. Bathroom sinks at 68 degrees. Ensure the hot water heater is working properly to supply all fixtures with hot water.
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.
3717-1-06.4(A) / Repairing.
Observed areas where water accumulation has led to rotting/moldy surfaces. Clean or replace these damaged areas to prevent mold and mildew growth. (area near the backflow prevention device, and wall near mop sink)
The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-December-2016
| Comments |
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| Observed proper hot and cold holding temperatures. Adequate date marking observed. Reminder: All level 3 and 4 facilities must have one employee certified in level 2 food safety. Our office offers Servsafe which satisfies this requirement. All facilities must also have a spill kit and written procedure available for cleaning up fecal/vomit spills. |