|3717-1-03. / Food - safe, unadulterated, and honestly presented|
Corrected During Inspection Observed food that was unsafe, adulterated, or not honestly presented. Observed meat products in seran wrapped packages to be bloated for sale.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. PIC pulled 3 packages for sale.
|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 spray bottle with water not labeled.
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. Bottle labeled as H20.
|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 Yoplait yogurt 6oz cups top layer to be at 44*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. Product was double layered with cardboard preventing air circulation. PIC pulled 6 flats of 12 yogurt 6oz cups and put to claims for discard.
|3717-1-04.1(Y) / Temperature measuring devices.|
Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed desert didplay cooler 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. Replace thermometer.
|3717-1-04.2(H)(1) / Temperature measuring devices - manual warewashing.|
Repeat Corrected During Inspection A thermometer to measure manual warewashing and sanitizing temperatures was not readily accessible. Observed 3-comp sink to bakery department to not have access to thermometer to temp washing and sanitizer water.
In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for measuring the washing and sanitizing temperatures. Ensure thermometer is available to ensure proper wash temperature:110*F and sanitizer temp:75*F minimum for Quat sanitizer.
|3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.|
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. Facility was unable to locate temperature strips for LVO warewashing machine.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. Obtain new test strips to have available for use in bakery department.
|3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.|
Equipment and/or components are not maintained in good working order. Observed guide to cheese slicer nubs to be broken off or sliced off.
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. Replace guide to Hobart slicer as these parts may get into food.
|3717-1-04.4(K) / Manual warewashing equipment - hot water sanitization temperatures|
Critical Hot water used for manual warewashing sanitization is below the required temperature. Observed hot water LVO warewashing unit to not reach 180*F, data plate stating 121*F max, temp strips not recording proper temperature, white line present not orange.
To prevent pathogen growth: if immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171°F or above. Repair unit to properly reach 180*F and surface temp of 160*F of equipment and utensils. May not use mavhine until repairs have been made and Sanitarian approved.
|3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.|
Cooking equipment or pan surfaces are dirty. Observed chicken racks to be cleaned but still contain black carbon residue.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Remove black carbon residue during warewashing.
|3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.|
Observed accumulation of soil residue on nonfood-contact surfaces. Observed fryer inside panels and casters to contain grease accumulated.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean fryer units and casters.
|3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.|
The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Observed coving near lvo warewasher in bakery to be disconnected due to bowing of frp.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. Repair coving and frp.
|3717-1-06.4(B) / Cleaning - frequency and restrictions.|
Observed a build-up of dirt and debris. Observed floor inside walk in produce and dairy cooler to contain soiled residue, food spillage and/or black 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 floors inside walk in coolers.