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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. FOODS HELD IN DELI-COOLER WERE NOT BEING HELD AT THE MINIMUM COLD-HOLDING TEMPERATURE. FOODS INCLUDED; MUSHROOMS, CHICKEN TENDERS, ONIONS, AND MIXED PEPPERS. TEMPERATURES RANGE FROM 47 DEGREES F TO 53 DEGREES F.
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: 09-Dec-2015
3717-1-04.4(K) / Manual warewashing equipment - hot water sanitization temperatures
Critical Repeat Hot water used for manual warewashing sanitization is below the required temperature. WATER TEMPERATURE WAS NOT 171 DEGREES AND PIC DOES NOT HAVE DISH GRADE SANITIZER AVAILABLE.
To prevent pathogen growth: if immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171˚F or above. IF WATER TEMPERATURE IS NOT ABLE TO REACH 170 DEGREES F, THEN SANITIZER MUST BE USED. Correct By: 09-Dec-2015

3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. GASKET ON REACH-IN COOLER DOOR IS LOOSE.
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. COOLER DOOR GASKET MUST BE REPLACED OR REPAIRED TO INSURE PROPER COLD HOLDING TEMPERATURE. Correct By: 18-Dec-2015 Correct By: 18-Dec-2015
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. DELI-COOLER WAS NOT ABLE TO HOLD AT THE MINIMUM COLD-HOLDING TEMPERATURE OF 41 DEGREES F. DELI-COOLER WAS HOLDING AT 47 DEGREES F.
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. Correct By: 18-Dec-2015 DELI-COOLER MUST BE REPLACED OR REPAIRED TO ENSURE THAT COOLING EQUIPMENT IS ABLE MAINTAIN COLD-HOLDING TEMPERATURE OF 41 DEGREES. Correct By: 18-Dec-2015
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. REACH-IN COOLER HAS DIRT AND RESIDUE BUILD-UP.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation and other nonsewage liquids. OBSERVED ICE BUILD-UP IN FREEZER.
Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
3717-1-05.4(H) / Toilet room receptacle - covered.
Repeat Observed no covered receptacle in women's restroom. UNI-SEX RESTROOM DOES NOT HAVE COVERED RECEPTACLE AVAILABLE.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 18-December-2015


The following violation(s) have been corrected since the last inspection.
3717-1-02.4(C)(9)/Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
The person in charge did not ensure that employees are properly sanitizing equipment or utensils. THE PIC HAS NOT ENSURED THAT FOOD EMPLOYEES ARE USING FOOD GRADE SANITIZER DURING WASHING.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-03.2(J)/Food contact with equipment and utensils
Observed food in contact with an unclean surface. DELI-FOOD STORAGE CONTAINERS HAD DIRT AND RESIDUE BUILD-UP, AND WERE COMING IN CONTACT WITH FOOD.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Correct By: 09-Dec-2015
3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty. STORAGE PANS FOR DELI-COOLER HAVE RESIDUE BUILD-UP.
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. FREEZER HAS ICE BUILD-UP.
Nonfood-contact surfaces of equipment shall be kept clean. ICE BUILD-UP MUST BE BROKEN, AND FREEZER MUST BE THOUROUGHLY CLEANED, THIS MUST BE REPEATED ON A CONSISTANT BASES.