3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employees that did not wash hands in situations that specifically require them to do so (before donning gloves after switching tasks, before putting clean dishes away after warewashing) at the time of inspection.
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 to initiate a task that involves working with food; and after other activities that contaminate the hands. Ensure employees are handwashing when required.
3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed employee improperly warewashing dishes (skipping rinse step and was not allowing atleast 60 seconds of contact time in sanitizer) at the time of inspection
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Ensure employees are properly warewashing equipment.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed sausage gravy measured at 120°F at the time of inspection. Warming equipment was not being used properly (no water).
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. Ensure warming equipment is being used properly to help hot hold foods at the required temperature.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Observed front counter sanitizer bucket measured at room temperature with a concentration of 10-20 ppm.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Ensure buckets are frequently changed and monitor the sanitizer bucket with test strips periodically. Room temperature water shall have a concentration around around 50-100 ppm. PIC stated buckets were due to be changed out and were in the process of changing solution.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed food equipment surfaces and utensils are not cleaned at the required frequency at the time of inspection. Both milk dispensing equipments and latte machine were found with a build up of food debris at the time of inspection.
To prevent heal hazards, equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. (3) Except as specified in paragraph (B)(4) of this rule, if used with time/temperature controlled for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours. Food equipment surfaces and utensils that are used with TCS foods shall be warewashed every 4 hours.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed handwashing sink in the warewashing area being used for purposes other than handwashing at the time of inspection. A wiping clothes was found in the sink and a beverage was also stored on it.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using handsink for anything other than handwashing.