3717-1-02.4(C)(2) / PIC: duties - ensure unnecessary persons are not allowed in food prep or storage areas.
Critical Unnecessary persons in the operation. The FSO is not able to properly be secure during hours the FSO is closed and the Library is open to the public.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Thawed TCS foods in sandwich cooler were not provided with proper date marks.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No approved backflow prevention device on Blender rinse equipment at the time of inspection. Provide a proper hose bibb backflow prevention device on the direct connection.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Ambient air thermometers were not accurate in the front display cold holding unit. Device was reading 50 degrees F when the foods tempted at 41 degrees and below.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed wet wiping cloths were being stored in solution without the proper concentration of sanitizer. Manager stated the equipment that mixes the solution is broke and staff has tried to mix manually.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Chemical dispenser that mixes the sanitizer solution was not functioning correctly a the time of inspection. A service request has been submitted and staff are attempting to mix solution manually. Ensure staff is testing sanitizer mixtures with test kits before use.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. Manager was not able to locate the testing papers at the time of inspection.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used. Ensure staff is testing the sanitizer solution with the provided testing kit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-February-2023
| Comments |
|---|
| Notes: 1) Sneeze guard that was been provided on the end line by the cold brew is to properly protecting the preparation surfaces. Provide a proper sneeze guard (similar to the current glass guard on main service line) if the cold brew is to remain at this location. 2) Ensure staff is changing the sanitizer water in the countertop trays use on the espresso machines. 3) Ensure staff is washing, rinsing, and sanitizing the preparation line every 4 hours. Just using sanitizer does not meet the requirements of the food code. 4) Seal crack to the left of the Turbo Chef where food is accumulating. Manager stated there is a service request submitted. 5) Only a plain banded ring is permitted to be warn when preparing foods and beverages. 6) Food handlers (including managers) with Band-Aids on their hands must where gloves when working with food and beverages. 7) A Procedure is required regarding the security of the FSO when the FSO is closed and the library is open to the public. This procedure needs to be posted or available for review. KSU needs to secure the FSO during these times. A surveillance camera is not enough. All items will be re-checked at the follow-up inspection on March 6th. |