| 3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Emailing another norovirus clean-up procedure. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.  |
| 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. Blue cheese temperature was 45.8*F. Blue cheese was put on make table at 10:30 am. At 11:25 am, temperature was taken. Allowed PIC to place Blue cheese in walk-in cooler to bring down the temperature. Replacement Blue cheese was 38.8*F. 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(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Corrected During Inspection Tomatoes were temped at 45.7*F. PIC voluntarily destroyed. Approximately 4-5 tomatoes destroyed. 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. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Salad cooler temperature was at 47*F ambient air. Do not hold time-temperature controlled foods for safety in this cooler until cooler can hold 41*F or below. Food was removed and placed into a different cooler. 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. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. A large ice accumulation on the pipes in the freezer unit in the walk-in freezer. 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. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Oven handle was badly burnt on the right side. Unable to properly clean and sanitize. 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. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Observed accumulation of soil residue on nonfood-contact surfaces. Inside of oven has excessive build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 3717-1-05(H) / Capacity. Repeat The water source and system is not of sufficient capacity to meet the peak water demands. Observed insufficient hot water to last past the morning start-up. PIC stated that a plumber has been contacted. A new hot water heater is on order. PIC will call Sanitarian when a new hot water heater is installed. In the meantime, water is being boiled for warewashing. To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. |