3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained. Observed a food preparation employee without proper hair and beard restraint at time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Chips and chicken were stored on the floor at time of inspection.
To prevent contamination, store at least 6 inches from the floor. 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.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods. Ground beef was cooling in the walk in cooler with a lid and a deep pan at time of inspection.
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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment in the kitchen at time of inspection (blender, chip storage containers, and rice cookers).
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.
3717-1-04.5(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 (shelving and preparation coolers).
To prevent contamination, clean the equipment more thoroughly. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors of the kitchen, walk in cooler, and basement at time of inspection.
To prevent contamination, clean the FSO more thoroughly. 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 in the basement at time of inspection (old equipment, etc.).
To prevent health hazards, remove the old equipment from the basement. 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.