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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly 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.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
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.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment is not cleaned at the required frequency.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered receptacle in women's restroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed stained, broken, missing ceiling tiles in food prep. area and in restrooms.
Repair or replace all old, stained, broken, missing ceiling tiles throughout Restaurant where necessary.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-June-2015
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| Ext. - General Pest Control |