| 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Corrected During Inspection Observed employee personal drinks having no lid and straw (orange juice and coffee sitting in the rear handsink. Mountain dew bottle in walk-in cooler). PIC discarded. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.  |
| 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Observed improper storage of food items. Observed boxes of food being stored directly on the floor in the Nor-lake walk-in freezer. 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: 05-Oct-2017 |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. Observed TCS foods to measure above maximum safe cold holding temperature of 41*F or below in the prep table cooler. Ice is being used as primary/only means of temperature control. PIC states prep table was filled before midnight on day before inspection. TCS foods were pulled from walk-in cooler approximately 12 hours ago at time of inspection, which began at 11:09 AM. PIC 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. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed an open package of veggie patties bearing no date mark. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Observed the cabinet cooler to not be holding temperature. Ambient air measured 56*F, thermometer inside read 55*F. Cabinet cooler was empty at time of inspection. PIC aware of issue, no food is being held inside at this time. 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. Correct By: 28-Oct-2017 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Observed the prep table cooler to be malfunctioning or not maintained. At time of inspection, the prep table mechanical cooling unit appeared to be switched to "OFF." PIC states she received instruction not to touch switch. Ice is being used as a primary means of temperature control for TCS foods. TCS foods were found to measure above safe cold holding limits. Ice may not be used as primary/only means of temperature control. PIC voluntarily discarded all out of temperatute items. 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. Correct By: 05-Oct-2017 Correct By: 05-Oct-2017 |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed a steam drippage pan beneath the front line ovens to be full of dirty water and food debris. Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 05-Oct-2017 |
| 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection The handwashing sink was not easily accessible. Observed the rear handsink being used to hold personal drinks. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 3717-1-06.4(A) / Repairing. Observed a gap showing daylight beneath the rear receiving door. The physical facilities shall be maintained in good repair. Correct By: 28-Oct-2017 |
| 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Repeat Observed unnecessary or nonfunctional items and /or litter on the premises. Observed unused ovens, microwave, and prep tables with cutting boards in facility, in addition to miscellaneous unused items and shelves in the rear utility closet. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Correct By: 28-Oct-2017 |
| 3717-1-07.2 / Poisonous or toxic materials: storage and display - separation Critical Corrected During Inspection Observed improper display or storage of poisonous or toxic items. Observed oven cleaner, degreaser being stored of the food preparation sink. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. |