3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods not being held at the proper temperature. The following items were observed at 68°F- 4 bags of shredded mozzarella, 2 containers of pizza sauce. The items in reach-in cooler were discarded at time of inspection.
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. Correct By: 06-Jun-2018
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Observed improper use of time as a public health control for up to four hours. Cabinet for holding prepared pizzas that does not provide heat did not have time stamp.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed food on the floor in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.5(C)(2) / Food labels - packaged food
A label on a food packaged in the RFE or FSO did not contain all required information. Observed brownies for grab and go in need of a label.
Foods shall be labeled as specified in this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed gaskets in need of repair on gluten free pizza table.
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.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Observed a build-up of debris on equipment , especially around grill line.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees in both men's and women's bathrooms.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-August-2017
| Comments |
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| Facility has 1 person who is level 2 food safety certified. Employee health plan kept in employee files in human services. Vomitus plan posted next to phone. |