| 3717-1-02.2(C) / Hands and arms: when to wash Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee change gloves from blue to clear (raw to RTE) without a handwash step in between. PIC addressed during inspection. 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.  |
| 3717-1-03.2(J) / Food contact with equipment and utensils Critical Corrected During Inspection Observed food in contact with an unclean surface or linens. Observed beverage additive ice with an ice scoop inside, completely submerged by product. To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths lying on prep surfaces instead of returned to the sanitizer solution bucket after/in-between use. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
| 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. Observed yogurt pouches and butter being held in a mechanically cooled bin system which were not at or below 41*F. Products temped at 50.1*F. Supervisor voluntarily discarded all products. 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. -If cooled bins do not maintain safe temperature at or below 41*F, products must be time stamped for discard as a public health control, like all items on the sandwich line. |
| 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. Observed at 2:39 PM: foods which were marked for discard at or before 1:38 PM being used at the sandwich preparation line. Supervisor Michelle voluntarily discarded all such products and instructed employees regarding time without temperature control hold time policy. 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. |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed excessive dried dairy product spill down the right side of the softserve machine. Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 27-Dec-2017 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of sticky food residue on the door of the walk-in cooler. 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. Correct By: 27-Dec-2017 |