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. PROVIDE TIGHT SEALED CONTAINERS FOR ALL OPEN DRY FOODS.
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 BEEF OVER READY TO EAT FOODS IN WALK-IN COOLER.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Observed improper packaging of food using reduced oxygen packaging without a HACCP plan.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging. PROVIDE HACCP PLAN FOR ROP, COOK-CHILL AND SOUS VIDE PROCESSES. Correct By: 31-Jul-2015
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(WATER LINE) OF ICE MACHINE.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.ABATE THE NUSICANCE OF FRUIT FLIES.
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 IN COOLERS.
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. LABEL ALL WHITE POWDERS IN WORKING CONTAINERS.
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 IN WALK-IN COOLER/FREEZER AND DRY STORAGE.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Observed inadequate equipment for cooling, heating or holding food.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.PROVIDE SUFFICIENT COLD HOLDING FOR TCS FOODS.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
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.REPAIR REFRIGERATION DRAWERS ON MAIN LINE TO PREVENT STANDING WATER AT BOTTOM OF COOLERS.
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 MAINTAIN FLOOR UNDER MAIN LINE.
3717-1-06.1(F) / Wall and ceiling - coverings and coatings.
Observed unapproved materials covering the walls or ceiling.
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. REPLACE MISSING CEILING TILE IN MAIN KITCHEN.
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 SHIELD FOR LIGHTS BY WALK-IN COOLER OVER DRY STORAGE.
3717-1-06.2(F) / Disposable towels - waste receptacle.
Observed no waste receptacle at the handwashing sink(s).
A handwashing sink or group of handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle.PROVIDE BOTH SOAP AND PAPER TOWELS AT ALL HANDSINKS.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-July-2015
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