Inspection Information
Facility Name: Lexington Sr Civic Center
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 22-June-2017
Violations: A summary of the violations found during the inspection are listed below.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. Observed coffee cup in coffee in warewashing area.
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. Discontinue using a cup without a proper straw and lid in food facility, or else properly segregate in an area where contamination cannot occur. Correct by next inspection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained. Observed employees without proper hair restraints.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Instructed PIC and Manager to obtain proper hair restraint: hairnet, baseball cap or visor. Correct by next inspection.
3717-1-03.2(N)(1) / Gloves - single use gloves
Critical Corrected During Inspection Observed single-use gloves being used improperly. Observed single use gloves being worn by all employees throughout facility (i.e. wearing gloves while serving/handeling utensils, little kids blowing into gloves and touching eachother's hair and serving drinks.)
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Educated on proper glove use. Gloves are to be worn to protect food, not hands. When serving food with a proper utensil, you do not need to wear gloves. Gloves shall be worn when handling Ready-to-eat (RTE) foods.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed multiple TCS foods that were sitting out on the counter for service that were out of temperature: (coleslaw: 50*F, salad: 72.2*F, 73.8*F, sliced watermelon/canteloupe: 58.1*F, 54.4*F & butter: 70.1*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. Instructed PIC to keep TCS foods at proper cold holding temperature of 41*F or below. PIC stating will have one of each side dish as display only and serve per customer order for TCS foods out of refrigeration units. Suggested to obtain cold holding counter top unit to properly keep TCS products at 41*F or below. PIC removed remaining foods, and was end of service.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed homeuse equipment throughout facility; homeuse crockpots (2), toaster and Oster Blender.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if they no longer peorrform to satisfactory, replace with commercial grade equipment. Any new equipment coming into facility needs to be commercial grade.
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. Observed Artic Air Refrigerator to not contain a thermometer and holding TCS foods.
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. Obtain a thermometer and place in warmest part of cooler (in front). Correct prior to next inspection.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles. Observed facility re-using single use plastic containers (i.e. GFS sour cream/cottage cheese containers) to store foods.
Single-service and single-use articles may not be reused. Instructed PIC to discontinue re-using single use containers. Correct prior to next inspection.
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. Observed clean and sanitized utensils being stored upright throughout facility; in warewashing area, dry storage, under steam table, etc.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Instructed PIC to properly invert all clean equipment throughout facility. Correct prior to next inspection.