3717-1-03.1(H) / Temperature - specifications for receiving
Critical 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical 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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food (container of pumpkin) at the time of inspection that had been date marked and was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule. PIC discarded the pumpkin.
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.
3717-1-04.4(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..
3717-1-06.3 (C)(2) / Employee accommodations - designated areas
Corrected During Inspection Observed employees items were located at the time of inspection in refrigerated storage equipment where food, equipment, or utensils may be contaminated.
Employee items shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur. PIC removed employee items.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-December-2014
| Comments |
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| Maintaining a log book for recording temperature that shows TCS food delivered to this facility is being received at acceptable temperatures is recommended. When cleaning the facility, pay particular attention to the areas where debris tends to accumulate around equipment. Movable equipment should pulled out so that hard to reach areas can be cleaned effectively. Continue to ensure all cleaned equipment is stored on easily cleanable surfaces that are protected from potential sources of contamination. |