3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Observed there was no test kit available for measuring the concentration of the sanitizer at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided at all time. Correct By: 21-Apr-2015
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed food employee was using the handwashing sink for purposes other than handwashing (washing apples) at the time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using the hand washing sink for washing foods. Retrain all employees on the importance of not using the hand washing for any thing but hand washing. Correct By: 21-Apr-2015
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed short double door reach-in cold holding equipment was not maintained in good working order. Observed the door seal to be in poor condition and the internal air temperature to be holding foods at improper temperatures at the time of inspection.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. To ensure that the cold holding equipment is properly maintained, have the equipment serviced/repaired to hold foods at acceptable cold holding temperatures. Replace the door seal on the right reach-in cooler door. Correct By: 21-Apr-2015
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Observed single-service wax paper were not properly stored at the time of inspection.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. To prevent contamination, the wax paper shall be stored at least six inches (fifteen centimeters) above the floor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and food debris at multiple locations in the food preparation area (under the 2 door short reach-in cold holding unit, under the reach-in freezer, etc) at the time of inspection.
To prevent pest infestation, 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. Clean the floors and all hard to reach location as often as needed to maintain the floors clean. Correct By: 21-Apr-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-April-2015
| Comments |
|---|
| Observed employees were wash hands upon arrival to work. Observed employee were washing hands when required. Manager was able to answer all food related questions correctly. Cook and serves are to approved for re-heating soaps. Recommend all soups are cooked or reheated in the microwave or table top cooker. Openers shall be getting sanitizer buckets set up and wiping downing food contact surfaces before foods are to be prepared on the surfaces. Recommend transferring lettuce into containers once the bag of lettuce has been opened. This will allow each container to be properly labeled and date marked.Continue to work on maintaining floors clean and debris free. Develop a cleaning schedule and include cleaning under all equipment nightly or at least weekly. |