3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law. NO WRITTEN EMPLOYEE HEALTH POLICY ON HAND AT TIME OF INSPECTION.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. INSPECTOR PROVIDED TEMPLATE FOR WRITTEN EMPLOYEE HEALTH POLICY.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed improper reheating of food for hot holding. OBSERVED FOOD NOT PROPERLY REAHEATED BEFORE HOT-HOLDING.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. CUT POTATOES THAT ARE PAR COOKED SHALL BE REHEATED TO A TEMPERATURE OF 165 F BEFORE PLACING IN HOT-HOLDING WELL. Correct By: 30-Dec-2017
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 TCS FOOD SUCH AS MEAT PRODUCTS NOT DATE-MARKED WITH DATE OF PREPARATION.
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. Correct By: 30-Dec-2017
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food display for customer self-service was not properly labeled. OBSERVED BULK FOOD CONTAINER NOT LABELED WITH COMMON NAME OF FOOD.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. OBSERVED CUTTING BOARDS THAT WERE SEVERELY SCORED AT TIME OF INSPECTION. NO LONGER A SMOOTH AND CLEANABLE SURFACE.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. NO LIGHT OBSERVED IN DRY FOOD STORAGE AREA.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. CORRECT BY PLACING LIGHTING IN DRY FOOD STORAGE.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. OBSERVED MISSING CEILING TILE IN CORNER ABOVE FOOD PREP AREA.
The physical facilities shall be maintained in good repair. CORRECT BY REPLACING MISSING CEILING TILE IN CORNER ABOVE FOOD PREP AREA.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-December-2017
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| PROBE THERMOMETER=Y, TEST KIT=Y, FOOD FROM APPROVED SOURCES, TERMINIX PEST CONTROL. |