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 TO USE BARE HANDS TO HANDLE READY TO EAT FOODS.
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.DATE AND LABEL ALL FOODS BEING STORED IN COOLERS.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.SANITIZE AND MAINTAIN INSIDE OF COOLERS, FREEZERS AND MICROWAVE.
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.PROVIDE A DESIGNATED AREA TO STORE EMPLOYEE FOOD.
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.
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 FOOD AT ROOM TEMP, MUST USE AN APPROVED METHOD FOR COOLING.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained.
A plumbing system shall be properly maintained.REPAIR LEAKING WATER AT 3-COMPARTMENT SINK.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-December-2015
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