3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.DISCONTINUE USING BARE HANDS TO HANDLE READY TO EAT FOODS.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.
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.OBSERVED NOODLES SITTING OUT AT 80F.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.PROVIDE A WAY TO DATE AND LABEL ALL FOODS BEING STORED IN COOLERS.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.
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.DISCONTINUE TO STORE FOOD ON FLOOR OF WALK-IN COOLER.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods.
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.DISCONTINUE TO COOL FOODS AT ROOM TEMP.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.OBSERVED RUST ON METAL SHELVING IN WALK-IN COOLER. PROVIDE SHELVING THAT IS RUST FREE AND EASILY CLEANABLE.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles.
Single-service and single-use articles may not be reused.DISCONTINUE USING SINGLE SERVING CONTAINERS.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized.SANITIZE GASKETS ON REACH-IN COOLER AT BAR TO REMOVE MOLD.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PROVIDE A FLOOR THAT IS EASILY CLEANABLE FOR FLOOR IN WALK-IN COOLER.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
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.PROVIDE SOAP AT HANDSINK AT BAR.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.PROVIDE PAPER TOWELS AT HANDSINK AT BAR.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-November-2015
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