3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical No person in charge present in food facility during inspection.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection Improper washing of hands and arms. OBSERVED TWO FOOD EMPLOYEES WASH THEIR HANDS AND NOT USE A PAPER TOWEL TO TURN OFF THE FAUCET HANDLE.
3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Foods from unapproved sources. OBSERVED HALF MOONS THAT DID NOT COME FROM AN APPROVED SOURCE.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. OBSERVED CUTTING BOARDS AND UTENSIL THAT WERE NOT CLEANED AT THE PROPER FREQUENCY.
3717-1-03.3(A)(1) / Raw animal foods - cooking
Critical Corrected During Inspection Raw animal food not cooked to required time and temperature. OBSERVED GYRO CONE HELD AT 74 DEGREES F ON THE GYRO SPIT. THE GYRO CONE SHALL BE CONTINUOUSLY COOKED TO 155 DEGREES F, FOR 15 SECONDS.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED DELI MEATS NOT HELD AT PROPER TEMPERATURES IN THE REACH IN DELI COOLER. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. NOTE: SEE VOLUNTARY DESTRUCTION FORM.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED TUNA (50 *F) AND SEAFOOD (48*F) SALAD HELD AT IMPROPER TEMPERATURES IN COLD HOLDING. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED NO DATEMARKING THROUGHOUT THE FACILITY. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DATEMARKED IF HELD MORE THAN 24 HOURS AND USED WITHIN 7 DAYS.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. OBSERVED IMITATION CRAB MEAT IMPROPERLY THAWING.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
No thin probe thermometer available.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Food thermometers are not accurate.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility not labeled. OBSERVED CAKES NOT LABELED IN THE GRAB AND GO COOLER.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. OBSERVED FOOD STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components not maintained. OBSERVED REACH IN DELI COOLER AT 55 DEGREES F.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces. OBSERVED A BUILD UP OF DEBRIS IN THE COOLERS AND FREEZERS THROUGHOUT THE FACILITY.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces. OBSERVED A SOILED FOOD PREP TABLE.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED SOILED WALLS AND FLOORS IN THE FOOD PREP AREA.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED SOILED FLOORS AND WALLS IN THE WALK IN COOLER AND WALK IN FREEZER.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-January-2019
| Comments |
|---|
| FOOD ARE RECEIVED FROM: ATLANTIC FOODS, LIPARI, SEAWAY, LITTLE DEBBIE, FRITO-LAY. PROBE THERMOMETER-YES. PEST CONTROL-GENERAL. SANITIZER- STERAMINE. TEST KIT-YES. LAUNDRY SERVICE- CINTAS. HOOD CLEANING SERVICE-ACTION. PROVIDED THE PERSON IN CHARGE WITH VARIOUS FOOD SAFETY HANDOUTS. THE OPERATOR SHALL OBTAIN A LEVEL II CERTIFICATION WITHIN 30 DAYS. THE GYRO CONE SHALL BE CONTINUOUSLY COOKED TO 155 DEGREES F FOR 15 SECONDS. THE HEAT CAN NOT BE TURNED ON AND OFF AND THE ROTISSERIE MAY NOT BE STOPPED EXCEPT WHEN SLICING MEAT FROM THE CONE. SEE ATTACHED DOCUMENT |