3717-1-02.4(B)/Person in charge: demonstration of knowledge.
The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC in Sushi bar was unable to demonstrate proper warewashing procedure, unsure of receiving temperature of frozen fish. Did not properly demonstrate wash-rinse-sanitize vegetable prep sink before thawing shrimp.
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(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Observed food that was not properly protected from contamination by separation, packaging, and segregation. A carton of eggs was observed over frosting in walk-in in Bakery.
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. |
3717-1-03.2(D)/Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. Fryer oil on same shelving as fryer cleaner not labeled. Shelving labeled as fryer cleaner.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Correct By: 03-Mar-2017 |
3717-1-03.2(K)/In-use utensils - between-use storage.
In-use utensils are improperly stored. Handle of measuring cup was touching rice in storage bin at sushi bar
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Correct By: 03-Mar-2017 |
3717-1-03.2(Q)/Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed food product on the floor in bakery walk-in coolers and freezers, and on floor of deli area (ginger).
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. Correct By: 03-Mar-2017 |
3717-1-04.1(A)/Equipment and utensils - durability and strength.
Non-durable equipment observed. Cardboard used as a shelf liner on shelving across from fryer in deli.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discard cardboard. Correct By: 03-Mar-2017 |
3717-1-04.1(Y)/Temperature measuring devices.
Hot holding equipment did not contain a working thermometer in displacy case in front of deli .
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Correct By: 03-Mar-2017 |
3717-1-04.4(B)/Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Cutting board in vegetable preparation needed to be resurfaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Correct By: 03-Mar-2017 |
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of rinsing wand of three compartment sink in bakery had mold growth.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 03-Mar-2017 |
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Mold oberved in ice machine (not in contact with ice) at Starbucks.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 03-Mar-2017 |
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Accumulation observed in cabinet under three compartmewnt sink.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 03-Mar-2017 |
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.
Observed old meat labels stuck on rollers of wrapping machine limiting the effectiveness of cleaning.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 03-Mar-2017 |
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.
Observed accumulation dust and knife filings around knife sharpener and wrapping station in meat counter area.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary. Correct By: 03-Mar-2017 |
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Utility wipes used in food establishment were stored directly on floor in deli area.
Single-service articles, and single-use articles shall be properly stored at least six inches (fifteen centimeters) above the floor. Correct By: 03-Mar-2017 |
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Boxed twist ties were observed on floor in dry storage area..
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Correct By: 03-Mar-2017 |
3717-1-05.1(D)/Backflow prevention - air gap.
Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Air breaks were observed for condensate line and ice bin (corrected) from ice machine in meat cutting room. Air break was observed in condensate line in bakery. Air break was observed from vegetable prep sink at sushi bar.
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: 03-Mar-2017 |
3717-1-06.2(I)(2)/Lighting - intensity (20)
The light in McCall double door burned out.
The light intensity shall be at least twenty foot candles inside equipment. Correct By: 03-Mar-2017 |
3717-1-06.2(I)(2)/Lighting - intensity (20)
The light was burned out in double door refrigerator near meat counter.
The light intensity shall be at least twenty foot candles (two hundred fifteen lux): at a surface where food is provided for customer self-service such as buffets or salad bars or where fresh produce or packaged foods are sold or offered for human consumption; inside equipment such as reach-in and under-counter refrigerators and at a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas used for hand washing, warewashing, equipment storage, or utensil storage. Correct By: 03-Mar-2017 |
3717-1-06.2(I)(2)/Lighting - intensity (20)
The light intensity inside equipment, the prep station has no light.
The light intensity shall be at least twenty foot candles. Correct By: 03-Mar-2017 |
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floor under McCall double door in deli area
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: 03-Mar-2017 |
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Debris observed on walk-in floor of meat cutting room.
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: 03-Mar-2017 |
3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition.
The ventilation system was not being properly cleaned, Dust accummulation was observed on fan guards of walk-in off meat cutting room.
Clean fan guards so they are not a source of contamination. Correct By: 03-Mar-2017 |
