| 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 six (6) total employee personal beverages hidden inside a cabinet located on top of the the main kitchen prep table. Drinks were: personal coffee, bottled water, and soft drinks. These types of beverage containers do not prevent contamination to food. Only beverages having both a lid and straw may ever be present in food prep areas. 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. Correct By: 05-Jan-2018  |
| 3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils Critical Corrected During Inspection The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed a sanitizer bucket which had a quaternary ammonia solution measuring 0 ppm. PIC gave verbal instruction and filled with new solution. To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. |
| 3717-1-03.2(D) / Food storage containers - identified with common name of food. Corrected During Inspection Food storage containers are not properly labeled. Observed a container of powdered food thickener which had no label of contents. 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. |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Wet wiping cloths were not returned to sanitizer bucket between uses, but left lying on prep surfaces. (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. |
| 3717-1-03.4(E) / Cooling methods - temperature and time control. Corrected During Inspection Observed improper method for cooling TCS foods. Observed two pans containing hot, cooked rice inside the walk-in cooler. Both pans measured approximately 99*F at time of inspection (3:05 PM). PIC stated that rice was pulled from the steam tables by a food employee at 1:30 PM. Products were fully covered, with no vent to allow heat to excape. Pans of 4" in product depth were stacked on top of one another, creating an insulation effect. Pans were not able to cool rapidly and reach 70*F within two (2) hours. PIC acknowledged that he could attempt to cool rice within the remaining 25 minutes, or re-heat it to 165*F and restart cooling. PIC chose to voluntarily discard the product. PIC will speak with food employees to re-educate regarding proper cooling. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed old, dried meat particles on the meat slicer. PIC removed to ware washing area. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed the can opener blade and mount to have an excessive accumulation of dried-on food residue. PIC removed to warewashing area. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed significant lime scale and greasy film on non-food contact surfaces of equipment throughout the facility. Special attention should be paid to the steam table lids and the dispenser spouts of the coffee machine. Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 12-Jan-2018 |
| 3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required Corrected During Inspection Equipment food-contact surfaces and utensils were not being sanitized. Observed a sanitizer bucket which measured 0 ppm quaternary ammonia solution. PIC replaced with new solution. Equipment food-contact surfaces and utensils shall be sanitized. |
| 3717-1-04.8(A) / Equipment and utensils - air-drying required. Corrected During Inspection Equipment and utensils are not being air dried. Observed cleaned utensils which were being dried on top of a cotton towel. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried. |
| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Observed a handwashing sink without water at the required temperature. Observed the main hand washing sink to have no hot water. To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Correct By: 19-Jan-2018 |
| 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 access to the hand sink in the warewashing area to be blocked by supply buckets, mops, and other equipment. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The plumbing system was not properly maintained. Observed debris hanging from the grate covering the food prep sink drain. A plumbing system shall be properly maintained. Correct By: 12-Jan-2018 |
| 3717-1-06(A)(1) / Indoor areas - surface characteristics Corrected During Inspection Observed floors, walls, and/or ceilings that were not constructed of approved materials. Observed foil covering a shelf above the range. Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture. |
| 3717-1-06.2(B) / Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) in the rear corner of kitchen area. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 08-Jan-2018 |
| 3717-1-06.4(A) / Repairing. Repeat The physical facilities are not being maintained in good repair. Observed tile coving which was missing in areas, observed tile coving in the ware washing area held on by use of duct tape. Observed drywall near the microwave which was crumbling away. Observed caulking above the range inside the hoods to be falling off. The physical facilities shall be maintained in good repair. Correct By: 05-Feb-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Observed a build-up of dirt and debris. The facility was generally lacking in cleanliness. Observed crumbs, food splash, and dust on walls, floors, and ceilings. 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: 12-Jan-2018 |
| 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 grease and dust build-up in the vents of the range hood. 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. Correct By: 12-Jan-2018 |
| 3717-1-06.4(F) / Drying mops. Observed mops being dried using an unapproved method. Observed mop left in mop bucket instead of properly hung to air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Correct By: 05-Jan-2018 |
| 3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests. Corrected During Inspection Observed the presence of dead pests or insects. Observed a glue board containing several dead mice and several dead cockroaches inside the rear laundry room inside facility. PIC removed from the premises immediately. Instructed PIC to provide receipt from most recent visit by Terminex Ortho pest control for review. PIC unable to access records inside director's office--will provide to RPH Sanitarian via email within one week from inspection date. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
| 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed unnecessary or nonfunctional items and /or litter on the premises. Observed numerous unused/ old equipment items in the rear receiving area. 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 NEXT INSPECTION. |
| 3717-1-07.1(P) / Personal care items - storage. Observed personal items that were not stored in a designated employee storage area. Observed two employee personal cell phones, one digital smart watch, and a lighter lying directly on food prep tables in the facility kitchen. Employees shall store their personal items in facilities as specified under (K)(2) of rule 3717-1-6.2 of this code. Correct By: 05-Jan-2018 |