| 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed pre-prepared pizza in bottom of pizza prep cooler to be uncovered. 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. Instructed PIC to properly cover pre-prepared pizza. PIC voluntarily discarded pizza saying it should not be in there anyway.  |
| 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed sliced turkey breast in walk-in cooler with a date of discard 5/7. Observed sliced lettuce head that had been prepared that day, but a date of 5/10 as prep date. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule. PIC voluntarily discarded 6 lbs of sliced turkey. PIC had employee assigned to the task re-date with proper date mark. |
| 3717-1-03.4(I)(2) / Time as a public health control - four hour time limit Critical Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Did not have a proper procedure for buttermilk for time in lieu and didnt have a proper time stamp. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. Filled out time in lieu of temperature procedure form, in file at RPH and had food employee time stamp with proper discard time. |
| 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-durable equipment observed. Observed plastic containers holding various food items to be broken off or cracked. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Replaced cracked or chipped containers as needed. Correct By: 16-May-2017 |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed noncommercial piece of equipment (Hamilton Beach microwave) in facility. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if this piece of equipment no longer performs to satisfactory, replace with commercial grade equipment. Any new piece of equipment entering facility needs to be commercial grade. Correct By: 16-May-2017 |
| 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Corrected During Inspection Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use. Observed pizza prep cooler outside unit to be reading 45*F, actual internal ambient air temperature to be 32*F. To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus three degrees Fahrenheit in the intended range of use. Instructed PIC to properly provide a new thermometer inside cooler. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed bar cooler holding milk to contain ice accumulation in back near cooling unit. 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. Instructed PIC to properly repair or adjust unit and remove ice. Correct By: 16-May-2017 |
| 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. -Observed hoodvents above pizza oven that had a space and were broken. -Observed hoodvents above both fryer stations and grill station that were insufficient due to missing ones or broken. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC stating they are on order to replace 9 hood vents. Replace or repair as needed to ensure adequate hood vents. Correct By: 16-May-2017 |
| 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed seal of walk-in freezer door to contain a large build up of ice surrounding along with door frame coming apart. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Instructed PIC to properly have repairs made as necessary so unit functions properly. Correct By: 16-May-2017 |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed lemon slicer to contain old lemon reminants. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Instructed PIC to clean. |
| 3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces are dirty. -Observed Lincoln double pizza oven to contain food crumbs and black carbon residue on inside. -Observed grill to have an accumulation of black carbon residue. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Instructed PIC to properly clean inside of Lincoln oven and grill top. Correct By: 16-May-2017 |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed plastic containers holding breading contents to be dirty and need cleaned. Nonfood-contact surfaces of equipment shall be kept clean. Instructed PIC to properly clean out containers. Correct By: 16-May-2017 |
| 3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Corrected During Inspection Food equipment surfaces are not cleaned at the required frequency. Observed meat slicer to have old food debris from earlier in the day. PIC stating only cleaned once per shift. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Instructed PIC to clean meat slicer during inspection and that the meat slicer shall be cleaned every 4 hours when in use throughout the day. PIC had food employee start cleaning the equipment while there during the inspection. Completed as sanitarian were leaving. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. -Observed fan sitting on floor next to grill to contain dust and needed cleaned. -Observed hood vents to contain grease. -Observed L & R freezer drawers to have an accumulation of crumbs on inside ledges/containers. -Observed inside top of heat lamps to contain soiled residue buildup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean equipment as needed/required. Correct By: 16-May-2017 |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. -Observed food preparation sink that had an air break but not proper air gap along with the chicken prep sink. -Observed beverage/ice bin discharge lines to be in the floor drain without sufficient air gap. 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). Instructed PIC on proper air gaps required at each location. Gave information to Plumbing department at RPH. Correct By: 16-May-2017 |
| 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The plumbing system was not properly maintained. -Observed faucet on 3-compartment sink to be constantly dripping. -Observed women's handsink to be clogged. A plumbing system shall be properly maintained. -Repair faucet as needed. -Repair handsink so that it properly drains. Correct By: 16-May-2017 |
| 3717-1-06.1(I) / Light bulbs - protective shielding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed light shield to be broken over prep sink. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Instructed PCI to repair or repalce light shield. Correct By: 16-May-2017 |
| 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. Observed right side fryer vent to not be fitting properly and need replaced or repaired. The physical facilities shall be maintained in good repair. Replace or repair vent so that it is properly fitting. Correct By: 16-May-2017 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. -Observed beer spilled on walk-in cooler floor. -Observed fan guards in walk-in cooler to contain dust. -Observed ceiling to have moisture spots that needed cleaned. 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. Instructed PIC to clean areas needed. Correct By: 16-May-2017 |