3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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.DISCONTINUE TO STORE RAW MEAT OVER READY TO EAT FOODS IN WALK- IN COOLER.
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.
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. RAISE AND MAINTAIN HOT HOLDING TEMPS FOR FOOD ON STEAM TABLE TO 135F OR ABOVE.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.DISCONTINUE TO SMOKE IN BACK BAR AREA IN FOOD SHOP.
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. ALL FOOD AND NON FOOD ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection 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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.CLEAN AND REMOVE MOLD FROM CEILING AND FAN COVERS IN WALK-IN COOLER.
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.CLEAN AND SANITIZE INSIDE OF REACH-IN FREEZER AND UNUSED COOLER IN BACK AREA.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.SANITIZE INSIDE OF ICE MACHINE(WATER LINE).
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.PROVIDE LIGHT SHIELDS FOR LIGHTS IN BASEMENT STORAGE AREA.
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 HANDSINKS AT BAR.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.REPLACE BURNED OUT LIGHTS IN WALK-IN COOLER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-September-2015
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