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

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Corrected During Inspection Observed the paper towel dispenser for the kitchen handwashing sink was empty at the time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. The paper towel dispenser was refilled at the time of inspection.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (microwave and some food storage containers) at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles (portion containers used as scoops for food) at the time of inspection.
To protect against contamination, single-service and single-use articles may not be reused. If used for scooping food, a portion container must be discarded after one use. A scoop with handle may be used for portioning food as long as the scoop is stored in a manner that does not contaminate food.
3717-1-06.4(A) / Repairing.
Repeat Observed the floor near the smoker was in need of repair at the time of inspection.
The physical facilities shall be maintained in good repair. Repair the floor near the smoker such that it is smooth, durable, and easily cleanable.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 27-April-2015


The following violation(s) have been corrected since the last inspection.
3717-1-02.2(C)/Hands and arms: when to wash
Observed a food employee did not wash hands in situations (before donning gloves) that specifically require them to do so 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 for working with food; and after other activities that contaminate the hands. Correct By: 14-Apr-2015
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Observed cheesecake and other RTE foods stored under raw shell eggs that were not properly protected from contamination by separation, packaging, and segregation at the time of inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. Rearrange storage in the reach-in cooler such that raw shell eggs are not stored above RTE foods. Correct By: 14-Apr-2015
3717-1-03.2(J)/Food contact with equipment and utensils
Observed food (mixed vegetables) in contact with an unclean exterior surface of a can at the time of inspection.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils. Discard the can and mixed vegetables, then clean and sanitize the vegetable storage bin. Do not place canned goods in contact with food. Correct By: 14-Apr-2015
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking.
Observed refrigerated, ready-to-eat, TCS foods (ribs, lasagna, pasta, and others) held refrigerated 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. Correct By: 14-Apr-2015
3717-1-04.4(A)(2)/Equipment components kept intact, tight, and adjusted
Observed equipment component (drawer seal for cooler next to smoker) was not intact, tight or properly adjusted at the time of inspection.
So that this cooler continues to function properly, equipment components such as seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the damaged drawer seal.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils.
Observed an accumulation of black debris coating interior surfaces of the smoker at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean the interior of the smoker and provide regular cleaning that maintains all equipment clean to sight and touch. Correct By: 14-Apr-2015
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris under the ice machine and around the smoker, grease and dust build-up on the fan over the service sink, and a small amount of food debris behind the fryers 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. Clean these areas of the facility and provide regularly scheduled cleaning that maintains all areas of the facility clean.