3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Food on display was not properly protected from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. PROVIDE A WAY TO PROTECT APPLES FROM BARE HAND CONTACT IN CUSTOMER AREA.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.
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. LOWER AND MAINTAIN COLD HOLDING TEMP OF SALAD BAR TO 41F OR BELOW. CURRENT TEMP 50F.
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 IN COOLERS.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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 DRY BULK ITEM CONTAINERS.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection 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.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. PROVIDE INGREDIENTS FOR ALL BAKED ITEMS.
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. LOWER AND MAINTAIN COLD HOLDING TEMP FOR REACH-IN COOLER IN CUSTOMER AREA TO 41F OR BELOW. CURRENT TEMP 46F.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE BROKEN GASKETS ON REACH-IN COOLERS.
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. CLEAN AND MAINTAIN WALLS AND FLOOR OF FOOD SHOP.
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.SANITIZE AND MAINTAIN INSIDE OF COOLERS AND FREEZERS AS NEEDED.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. REPAIR NON-WORKING GARBAGE DISPOSAL.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items and /or litter on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.REMOVE ALL BROKEN/UNUSED EQUIPMENT FROM FOOD SHOP.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-January-2016
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