3717-1-02.4(A) / Person in charge: assignment of responsibility.
Critical There was no person in charge present in the food facility. The person(s) at the facility identified themselves as not being in charge and stated they are not knowledgeable of food safety practices.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
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.(OBSERVED SLICED TURKEY AND ROAST BEEF INSIDE REACH IN COOLER NOT 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.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Critical A food thermometer was not readily accessible. There was no probe thermometer at time of inspection to accurately measure food temperature.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical There is no test kit available for measuring the concentration of the sanitizer.The sanitizer solution used at the the facility is quaternary based.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.(OBSERVED A HALF HAM LOCATED INSIDE REACH IN COOLER SITTING ON SHELVING RACK WITHOUT ANY PROTECTIVE PACKAGING TO PREVENT CONTAMINATION).
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.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.(OBSERVED AIR GASKET OF REACH IN FLAT FREEZER NOT INTACT AND BEING IMPROPERLY ADJUSTED WITH TAPE).
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.4(F)(1) / Warewashing sinks - use limitation.
Observed employees washing hands in a warewashing sink.
A warewashing sink may not be used for handwashing as specified under paragraph (D) of rule 3717-1-02.2 of this code.Employees should be using sink in restroom facility adjacent to kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.(OBSERVED FOOD DEBRIS INSIDE OF REACH-IN COOLERS AND FREEZERS).
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.(OBSERVE HEAVY RESIDUE BUILD UP ON COOKING/BAKING EQUIPMENT IN MAIN FOOD PREP AREA).
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair.(OBSERVED MISSING CEILING TILES DUE TO LEAK IN FOOD PREPARATION AREA).
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.(OBSERVED HEAVY DIRT,DEBRIS AND GREASE BUILD UP ON WALLS AND CEILING THROUGHOUT FACILITY).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-May-2015
| Comments |
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| License: yes Internal thermometer: yes Gloves: yes |