3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed a food employee at the time of inspection that did not wash hands in situations (before donning gloves) that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. Employee removed gloves, washed hands, and donned a new pair of gloves. Observed employee properly washed hands at appropriate times throughout the rest of the inspection.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical Corrected During Inspection Observed multiple containers of cooked TCS foods were being cooled while stacked closely together in a small prep cooler at the time of inspection.
To prevent the growth of pathogens: 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. The person-in-charge moved the containers of cooked TCS food to the walk-in cooler so that they were not closely stacked and cold air could circulate more freely.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee drinking in non-designated area of the kitchen at the time of inspection.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths that were in storage on top of spray bottles and food prep surfaces at the time of inspection.
To prevent contamination, cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer of the appropriate concentration and laundered daily. Containers of chemical sanitizing solutions 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. Provide and use containers of sanitizing solution for the appropriate storage of wet wiping cloths.
3717-1-04(G) / Wood - use limitation.
Observed unapproved food contact surfaces (knife block) contained wood at the time of inspection.
Because of deterioration and cleaning concerns, wood may not be used as a food-contact surface. Remove the unapproved wooden knife block from this facility.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink in the men's restroom at the time of inspection.
To encourage proper handwashing, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-May-2015
| Comments |
|---|
| Be careful when placing items into refrigerated storage that an excessive amount of food is not placed into the same area. Large amounts of food placed closely together may not allow food to cool quickly enough, and could create a "hot spot" in the refrigerated unit that warms other TCS foods to an unsafe temperature. Discard all time/temperature controlled for safety foods that have not been maintained at an acceptable temperature. Floors in the downstairs storage area appeared much cleaner, continue to maintain all areas of the facility clean. Pay special attention to removing food debris that may attract pests |