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. Observed cut lettuce and cut tomatoes holding over 41 degrees F at time of inspection.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Recommend discarding the cut tomatoes and cut lettuce. They shall be held at 41 degrees or below at all times to prevent the growth of harmful organisms..
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 an open bag of lettuce without a date mark at time of inspection.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Wet wiping cloth was left out on the counter at time of inspection.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items at time of inspection. Multiple food items were stored on the floor of the freezer.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-December-2013
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| Cut lettuce and cut tomatoes must be held at 41 degrees or below at all times. A risk class 3 facility is not approved to use a time instead of temperature procedure. Please contact the Health Department if you want to upgrade to a risk class 4 facility. A risk class 4 facility may be approved to use a written procedure for time instead of temperature for food safety. |