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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods (slices of cheesecake) held refrigerated in the prep cooler for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Cheesecake slices were marked with an appropriate discard date.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Critical Observed a handwashing sink without water at the required temperature at the time of inspection. Hot water was not properly supplied to the front handwashing sink..
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods (slices of cheesecake) held refrigerated in the prep cooler for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Cheesecake slices were marked with an appropriate discard date.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Critical Observed a handwashing sink without water at the required temperature at the time of inspection. Hot water was not properly supplied to the front handwashing sink..
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.; Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up; Follow-up

Inspection Date: 10-December-2014; 10-December-2014


The following violation(s) have been corrected since the last inspection.
3717-1-03.1(H)/Temperature - specifications for receiving
Observed operation received refrigerated TCS food at improper temperatures at the time of inspection.
To prevent foodborne illness refrigerated TCS food shall be received at a temperature of 41°F or below, and upon receipt, TCS foods shall be free of evidence of temperature abuse.
3717-1-03.2(K)/In-use utensils - between-use storage.
Observed in-use utensils were improperly stored at the time of inspection. Spatulas for butter and peanut butter were stored on top of container lids.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding.
Observed TCS foods (cheesecake, yogurt) 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 under refrigeration shall be held at 41°F or less. Do not serve TCS foods that were not held at the proper temperature.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Observed equipment (refrigerated display cooler) was not maintained in good working order at the time of inspection.
To ensure TCS foods stored within this cooler are held at the proper temperature, this equipment shall be maintained in a state of repair and condition that holds all TCS foods at a temperature that is 41 degrees Fahrenheit or lower..
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors throughout the facility at the time of inspection.
To reduce 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.
3717-1-03.1(H)/Temperature - specifications for receiving
Observed operation received refrigerated TCS food at improper temperatures at the time of inspection.
To prevent foodborne illness refrigerated TCS food shall be received at a temperature of 41°F or below, and upon receipt, TCS foods shall be free of evidence of temperature abuse.
3717-1-03.2(K)/In-use utensils - between-use storage.
Observed in-use utensils were improperly stored at the time of inspection. Spatulas for butter and peanut butter were stored on top of container lids.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding.
Observed TCS foods (cheesecake, yogurt) 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 under refrigeration shall be held at 41°F or less. Do not serve TCS foods that were not held at the proper temperature.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Observed equipment (refrigerated display cooler) was not maintained in good working order at the time of inspection.
To ensure TCS foods stored within this cooler are held at the proper temperature, this equipment shall be maintained in a state of repair and condition that holds all TCS foods at a temperature that is 41 degrees Fahrenheit or lower..
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors throughout the facility at the time of inspection.
To reduce 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.
Comments
Overall, operation appears much cleaner. Continue to provide regular cleaning that maintains all areas of the facility clean, and to thoroughly clean walls and floors around all equipment.
Operation implemented a log book for recording temperatures of time/temperature controlled for safety (TCS) foods that are received. No temperature problems were documented at the time of inspection.
Continue to closely monitor temperatures of all TCS foods held cold to ensure these foods are held at a temperature that is 41° F or less.
Continue to ensure all cleaned and sanitized equipment is stored so that it is protected from contamination. Overall, operation appears much cleaner. Continue to provide regular cleaning that maintains all areas of the facility clean, and to thoroughly clean walls and floors around all equipment.
Operation implemented a log book for recording temperatures of time/temperature controlled for safety (TCS) foods that are received. No temperature problems were documented at the time of inspection.
Continue to closely monitor temperatures of all TCS foods held cold to ensure these foods are held at a temperature that is 41° F or less.
Continue to ensure all cleaned and sanitized equipment is stored so that it is protected from contamination.