|Violations: A summary of the violations found during the inspection are listed below.|
Critical Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility, observed employee not following HACCP plan while calibrating pH meter, and log book indicated pH was taken an hour after acidification, HACCp plan states pH is to be taken 30min after acidification, please follow HACCP plan procedures to ensure growth of organisms is prevented during HACCP procedures, (employee did not rinse pH meter with distilled water during calibration).
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
Corrected During Inspection Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation, observed flakes not covered while in storage, RTE food items shall be protected with cover while in storage to prevent contamination, please cover to prevent possible contamination of RTE food.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
Corrected During Inspection TCS foods were not properly thawed, observed ROP packaging thawing under refrigeration without being open prior to thawing, ROP packaging shall be removed from ROP environment once removed from freezer to prevent growth of organism, please remove ROP packaging from ROP environment to prevent growth of organisms (employee noted item was just placed in refrigeration for thawing, employee/PIC removed food from ROP environment .
TCS food shall be thawed as required in this rule.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked, Observed no date mark on tcs/rte food items in cooler, rte/tcs foods items shall have date mark to indicate tcs food is to be consumed or sold within 7days, please provide proper date mark to help prevent growth of organisms.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Observed a RFE that did not display their license at the facility, license shall be posted at all times within the facility
A licensee shall display the license for that food service operation at all times at the licensed location; Each operator of a mobile FSO shall conspicuously display the name of the operation, city of origin, and area code and telephone number on the exterior of the mobile unit with the individual lettering measuring at least three inches high by one inch wide.
Corrected During Inspection Critical Handwashing sink is being used for purposes other than handwashing, observed equipment stored in handsink, handsink shall not be used for other purposes other than handwashing to help prevent contamination, please remove equipment from handsink to prevent contamination.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.