| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC has level 2 certification, however multiple critical violations occurring during inspection. 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. Ensure employees are aware of food safety procedures. Ensure all critical violations have been corrected by re-inspection. Correct By: 04-Oct-2017  |
| 3717-1-03.2(K) / In-use utensils - between-use storage. Corrected During Inspection In-use utensils are improperly stored. Observed little cups with handles with handles in direct contact with food (chicken pieces). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Ensure utensils are properly stored. If stored in food, must be done with handles facing upward to prevent cross-contamination. PIC corrected. |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloth sitting on handsink ledge by bakery upon arriving at facility for inspection. (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. Ensure all wet wiping cloths are properly stored in sanitizer solution. |
| 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 multiple TCS foods inside of panini cooler that were above 41*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. PIC voluntarily discarded out of temperature foods during inspection. See voluntary destruction form for temperatures and amount of products. |
| 3717-1-04.1(Y) / Temperature measuring devices. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Panini cooler containing TCS foods did not contain a thermometer inside of unit, unit was out of temperature for unknown amount of time. 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. Ensure all cold holding pieces of equipment contain a thermometer inside at the warmest part of the unit, usually towards the door. Correct By: 04-Oct-2017 |
| 3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing. An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. HT 25 Wareashing machine, high temp warewasher without proper temperature labels or a maximum registering thermometer. A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. Ensure facility obtains a maximum registering thermometer or temperature labels. Correct By: 04-Oct-2017 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed panini cooler to be at 42-48*F ambient air temperature with both probe and infared thermometers, cold holding TCS foods inside were well above 41*F as well, for unknown amount of 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. Repair or replace equipment so that it functions properly and maintains TCS foods at 41*F or below. Suggested temperature of 36*F to allow for some degrees of error. DO NOT USE COOLER WITH TCS FOODSUNTIL REPAIRS HAVE BEEN MADE AND SANITARIAN APPROVED, MAY CALL SANITARIAN PRIOR TO RE-INSPECTION IF PROPERLY REPAIRED. Correct By: 04-Oct-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 to Baxter Proofer, PIC stating just replaced. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace or repair seal to Baxter cooler so it functions properly and does not break, screws are ripping from rubber material. Correct By: 04-Oct-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. Observed cutting boards that were separate from equipment to be severely scortched and stained along with cutting board on panini cooler. 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. Resurface or replace scortched cutting boards. Ensure cutting boards are properly washed, rinsed and sanitized prior to use to remove stain accumulation. Contact chemical supplier for product to remove stains. Instructed PIC to discontinue use with 1 cutting board as the staining was beyond repair on both sides. Correct By: 04-Oct-2017 |
| 3717-1-04.4(D) / Warewashing equipment - cleaning frequency. The warewashing equipment and/or components were not cleaned at the required frequency. Observed HT 25 warewashing machine to contain lyme build up on inside and dust/residue on top of unit. A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule. Clean HT 25 warewashing unit inside and outside and remain in a cleanly state. PIC stating other manager de lymes machine 1x per month, may have to do so more frequently depending upon use. Correct By: 04-Oct-2017 |
| 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Observed sani buckets throughout line in facility to be at 100PPM. When PIC asked to change out sani buckets, still at 100PPM due to low levels of concentration remaining in container where automatic dispenser is located. To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Ensure frequent testing of sanitizer throughout shifts, especially after rushes where sanitizer is used more frequently. Ensure sani buckets are changed at the frequency needed to manage proper sanitizer levels. PIC corrected by replacing low/empty sanitizer container with new/full container. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Equipment food-contact surfaces or utensils are dirty. -Observed tomato slicer to be placed under prep table with old tomato slice residue on blade. -Observed can opener on food prep table piercer, holder and all down the unit to contain food residue. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. -Ensure slicer for tomatoes is washed, rinsed, sanitized and air dryed prior to putting away at least every 4 hours, when in use. Sliced tomatoes are considered TCS. Ensure employees are monitored during this process. PIC pulled equipment from line to be washed, however large amount of equipment and service ware needed to be washed from lunch rush. Do not use until completely clean. -Clean can opener and holder as a dirty can opener can potentially introduce pathogens in food products when opened. Correct By: 04-Oct-2017 |
| 3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces are dirty. Observed bread pans, bread/oven racks and sheet pans to contain an excessive accumulation of black carbon residue. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. PIC stating pans are received from commercary in this condition. Ensure pans are properly washed, rinsed and sanitized to remove all carbon reisude accumulation. If unable to remove replace. Contact chemical supply company in regards to chemical used to help this issue. Will discuss with EH Director, Joe Harrod, due to receiving in this condition. Correct By: 04-Oct-2017 |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed Cooler bagel transport stainless steel wracks in Bakery walk-in refrigerator to contain mold and soiled residue on outisde and inside of unit. Nonfood-contact surfaces of equipment shall be kept clean. Clean all bagel transport wracks (3) and maintain in a cleanly state. Correct By: 04-Oct-2017 |
| 3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Food equipment surfaces are not cleaned at the required frequency. Observed pop nozzles at customer self-serve station to contain mold (pepsi & diet pepsi). Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Ensure pop nozzles are properly washed, rinsed and sanitized, not just soaked in water to preclude accumulation of soiled residue and mold. Correct By: 04-Oct-2017 |
| 3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment is not cleaned at the required frequency. Observed Belleco Bagel toaster in bakery customer side to contain black carbon and crumb residue. PIC stating cleaned weekly. Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. Instructed PIC to clean cooking equipment at least every 24 hours. Clean inside of Belleco Bagel toaster. Correct By: 04-Oct-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. -Observed fan guards in Bakery walk-in cooler to contain mold. -Observed Left fan guard in walk-in cooler to contain dust. -Observed pipe to condesor unit in walk-in cooler to contain mold. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean all nonfood contact surfaces, ensure frequent cleaning to preclude dust, mold and soiled residue accumulation. Correct By: 04-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 black push cart blocking handsink back by coffee station. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Ensure handsinks are available for use at all times. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. -Observed inside of Bakery walk-in cooler door to contain mold on stainless steel portion. -Observed walk-in cooler to contain dust on walls. -Observed floor behind equipment such as handwashing sink located near coving to contain crumbs/soiled residue. 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. -Clean all areas of facility required, maintain in a cleanly state. Correct By: 04-Oct-2017 |
| 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. The ventilation system was not being properly cleaned or was creating a public health hazard. Observed ceiling vents throughout facility to contain dust. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Ensure vents are cleaned throughout facility. Correct By: 04-Oct-2017 |