|3717-1-03.4(E) / Cooling methods - temperature and time control.|
Repeat Observed improper method for cooling TCS foods. Observed whole chickens in deli walk-in cooler in a cooling state with plastic container over the whole chicken with condensation on inside of unit. Cooling parameters chart has not been documented on. New cooling parameters chart sent via fax with inspection report. Complete cooling chart when cooling chickens (whole, wings, pieces, etc.) to ensure cooling parameters have been met. PIC of cooling stating temperatures are around 180*F prior to placing into walk in cooling in two hours product temps are around 140*F, however no documentation to prove this and PIC is not taking temperatures again until being pulled for placement into retail store area coolers.
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. Educated PIC on proper cooling methods, gave Cooling parameters chart to ensure proper cooling parameters have been met. IF using a cover, vent so that hot air may escape. Correct By: 06-Jun-2017
|3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.|
Repeat Cooking equipment or pan surfaces are dirty. Observed rotisseries for chicken to contain black carbon residue on the wheels and inside bottoms. PIC stating this unit is not functioning and is on the list for repair/replace. If in facility needs to be in a cleanly state.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Instructed PIC to properly clean inside of rotisseries to remove black carbon residue. Correct By: 30-May-2017
|3717-1-06.4(A) / Repairing.|
Repeat The physical facilities are not being maintained in good repair. -Observed bakery/deli freezer to have an accumulation of condensation creating ice in upper right and left corners across from door openings. Still has ice in upper right and left sides of cooler, personal from HVAC company stating leaving door open to long. -Observed dairy freezer to have stiligmites coming from pipes and condensor unit. Stiligmites still present need to have repairs made as lines appear to be frozen creating stiligmites.
The physical facilities shall be maintained in good repair. -PIC stating need a new plate and seal to ensure hot air is not entering. Need to have repairs made or work order in prior to re-inspection. Correct prior to next inspection.
|3717-1-06.4(B) / Cleaning - frequency and restrictions.|
Repeat Observed a build-up of dirt and debris. -Observed green mildew on freezer condensor unit and along pipes connected to unit (bakery/deli cooler, produce cooler, meat cooler, etc.). Green mildew still present on cooling unit in bakery walk-in cooler.
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. -Instructed PIC to properly clean areas needed in facility. Clean green mildew on cooling unit. Correct prior to next standard inspection.
|The following violation(s) have been corrected since the last inspection.|
|3717-1-03.2(D)/Food storage containers - identified with common name of food.|
Food storage containers are not properly labeled. Observed labels that were written in permanent marker on toppings in bakery area to be worn off and needed re-done.
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. Instructed PIC to replace with proper common name. Correct By: 30-May-2017
|3717-1-03.2(M)/Wiping cloths - use limitation.|
Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths hanging on 3-comp sink in meat department room.
(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. Instructed PIC to properly store wet wiping cloths in a sanitizing bucket. Correct By: 30-May-2017
|3717-1-03.2(N)(1)/Gloves - single use gloves|
Observed single-use gloves being used improperly. -Prior to introduction of self in store, observed deli worker use gloves to handle utensils to dispense customer order, then go to write something down then go to do another task all while using the same pair of gloves. -Observed bakery worker touch trash can then go to decorate cake.
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. Instructed PIC on proper single use gloves etiquette. PIC stopped bakery worker before going to decorate cake to switch gloves, wash hands and then place new single use gloves on.
|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 cake cooler in store front to be missing a thermometer.
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. Instructed PIC to obtain thermometer due to TCS products held in case: cheesecake and cream pies. PIC got on the phone to order new thermometer. Correct By: 30-May-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. Observed no temperature labels/strips or a maximum registering thermometer near the warewasher in the bakery area.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. Ensure a maximum registering thermometer or temperature test strips are available near warewashing unit. Correct By: 30-May-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 in bakery that contained a significant amount of black carbon residue and needed cleaned. Cookie trays that had just gotten out of oven were dirty and need cleaned. All other trays were in a cleanly state. -Observed fryer basket to contain a significant amount of old chicken skin/breading. Fryer baskets were clean.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. -Instructed PIC to properly remove black carbon residue, more frequent pan change out may be required if unable to upkeep with balck carbon residue accumulaton. -Instructed PIC to properly clean fryer basket. Employee pulled basket and started to clean right away. Correct By: 30-May-2017
|3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.|
Observed accumulation of soil residue on nonfood-contact surfaces. -Observed seals on deli case coolers to contain crumbs. -Observed the edge on the side of the fryers below where utensils hang to contain accumulation of grease and needed cleaned. -Observed grease transporter to be dirty on the outsides and need cleaned. -Observed retail shelves in dairy area (cottage cheese, yogurt, etc.) that are dirty and needed cleaned.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Instructed PIC to clean areas needed. Correct By: 30-May-2017
|3717-1-05.1(C)(1)/Handwashing sink - required water temperature|
Observed a handwashing sink without water at the required temperature. Water temperature at handwashing sink in bakery area near entrance reached 100*F but after a few minutes of running water. Water temperature reached 100*F within turning on water for handwashing.
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. Ensure 100*F water is used for employees washing hands in relatively timely manner. Correct By: 30-May-2017
The physical facilities are not being maintained in good repair. -Observed heay leak coming from ceiling, PIC stating hot water heater, near meat department room entrance.
The physical facilities shall be maintained in good repair. -Instructed PIC to have repairs made as necessary.