3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed meat cooled in walkin freezer on cooling racks and cookies cooling on a rack in kitchen without overhead protection. Cooling racks should have overhead protection such as an empty rack to help protect food from overhead contamination when cooling.
To prevent contamination, cooling racks should have overhead protection such as an empty tray to help protect food from contamination when cooling. Correct By: 21-Oct-2014
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical Corrected During Inspection A quaternary ammonium sanitizing solution for wiping cloths on the service line observed in a strong concentrationn greater than 500ppm.
For proper sanitation and to protect food utensils and prep areas from chemical contamination, use quaternary sanitizer in a concentration required by the manufactures and test with test strips. Typically quat sanitizer is used at 200ppm-400ppm. Sanitizer dispensing pump may need calibrated to dispense in proper concentration.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Spray hoses in dish tank room extend below the rim of the sink. Spray hoses may need adjusted or new springs installed to hang spray hoses above the rim of the sink.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Correct By: 28-Oct-2014
3717-1-03.4(C) / Thawing - temperature and time control.
Observed ground turkey thawing in refrigerator prep room in warm water. The faucet for the prep sink only provides hot water and cold water is not operating.
To limit growth of microorganisms that may cause illness, thaw tcs food such as ground turkey in cold running water, under refrigeration at 41F or below, or as part of the cooking process only. Do not use hot water which may support growth of microorganisms when thawing. Correct By: 21-Oct-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Snack prep room cooling unit observed holding ambient air temperature at 55F and in danger zone. No tcs food in unit durin inspection. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of good repair. Have unit serviced or maintained to ensure unit holds below 41F to help keep cold food at proper temperature. Correct By: 24-Oct-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed door gaskets on serving line hot holding units in poor repair and doors were not maintaining a tight seal when opened. Stainless steel door trim to Dairy cooler in poor repair.
Equipment shall be maintained in good repair, door hinges and gaskets shall be in good repair and operating as originally designed . Correct By: 01-Dec-2014
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed clean dishes being handled with barehands. .
To protect clean dishes from contamination, gloves need worn and employee must wash hands and change gloves between handling dirty dishes and clean dishes. Also to prevent a barrier, separate employees can be used to load dirty dishes and remove clean dishes from dish line. Correct By: 21-Oct-2014
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed two sinks that need faucets maintained. Prep sink in refrigerated prep room does not have cold water and needs cold water for proper thawing of food. Hand wash sink in snack room currently has hot water turned off because hot water side of faucet is leaking.
A plumbing system shall be properly maintained. Correct By: 28-Oct-2014
3717-1-06.4(A) / Repairing.
Surface of floor is damaged by steam kettles and subfloor is exposed. Junctures of wall panels in 3 compartment sink room are not completely sealed along floor juncture and corners. Maintain both to prevent water from penetrating to subwalls and sub floors and to prevent further damage.
The physical facilities shall be maintained in good repair. Correct By: 01-Dec-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-October-2014
| Comments |
|---|
| Observed hot and cold food held in proper temperature of 135F or above and 41F or below. Prep surfaces and equipment kept clean. Hot water adequate. Gloves, thermometers, and hair restraints in use. If any renovations are made to the dishroom, plans must be submitted to our office for plan review prior to completing any repairs. Also, discussed adding a handwash sink in dish room so dish room employees can wash hands between handling dirty dishes and clean dishes. |