3717-1-04.4(B) / Cutting surfaces.
Repeat Observed the surface of a cutting board was severely scratched or scored at the time of inspection and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed floor of the downstairs storage area was in need of cleaning at the time of inspection.
To protect against sources of contamination that may attract pests, 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 05-January-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(M)/Wiping cloths - use limitation. Observed a soiled in-use wiping cloth was improperly stored on a food prep surface at the time of inspection (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Observed bags of pinto beans and black beans in the downstairs storage area that were stored open at the time of inspection. Food shall be stored in a container that is covered with a lid or other effective barrier that protects it from contamination. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed multiple TCS food items were not being held at the proper temperature at the time of inspection. To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 30-Dec-2014 |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed equipment (prep cooler) and/or components was unable to maintain TCS foods at an acceptable temperature at the time of inspection. To protect against foodborne illness, the prep cooler shall be maintained in a state of repair and condition so that it maintains TCS foods at a temperature that is 41 degrees Fahrenheit or lower. Correct By: 30-Dec-2014 |
| 3717-1-06.2(E)/Handwashing signage. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees in the men's restroom and in the kitchen of the facility at the time of inspection.. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. |
| Comments |
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| Observed bag clips were used to keep bags of rice and beans closed and protected against contamination. Appropriate handwashing signs have been provided at all handwashing sinks. Time/temperature controlled for safety foods were being held at acceptable temperatures, and prep cooler appeared to be functioning properly at the time of inspection. Wet wiping cloths were appropriately stored submerged in sanitizer buckets. |