3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (soup, potatoes, shrimp, beans, sausage, salmon, etc.).
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed multiple pieces of dirty equipment at time of inspection (deli slicer, can opener blade, knife block)
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. The deli slicer is required to be completely broken down and properly ware washed at least every 4 hours that it is in use.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed multiple pieces of equipment not approved by a recognized testing agency at time of inspection (toaster, microwave, cooler, freezers, storage containers, etc.).
To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles (sour cream and cottage cheese containers) at time of inspection.
To prevent health hazards, discontinue the re-use of single service containers. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (coolers, freezers, microwave, toaster, bread warmer, shelving, cooking equipment, etc.).
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the exhaust hood and the floors at time of inspection.
To prevent contamination, thoroughly clean the floors and the hoods. 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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unnecessary or nonfunctional items on the premises at time of inspection.
To prevent health hazards, 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-January-2018
| Comments |
|---|
| Proper food defense was discussed with the PIC and handouts provided. The deli slicer and meat saw are required to be completely broken down and properly ware washed at least every 4 hours that they are used. The container of bread crumbs used for chicken coating is required to be refrigerated and/or discarded after 4 hours at room temperature. |