< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed the handwashing sink in the warewashing area was being used for purposes other than handwashing at the time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. The item was removed from the handwashing sink.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (roasters, crockpots, microwaves, freezer) 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. Remove this unapproved equipment.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment component (reach-in freezer door) was not tight-fitting or properly adjusted at the time of inspection.
To ensure that the reach-in freezer continues to function properly, equipment components such as doors, seals, and hinges shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/adjust the door to the reach-in freezer to be tight-fitting. Remove this equipment if it can not be repaired.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 31-March-2015


The following violation(s) have been corrected since the last inspection.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Observed food (carrot and celery sticks stored under raw beef) that was not properly protected from contamination by separation, packaging, and segregation at the time of inspection.
Food shall be protected from cross contamination by separating raw animal foods during storage from ready-to-eat food. Rearrange food stored in the reach-in cooler so that RTE foods such as carrots and celery sticks are stored on a shelf that is above raw animal foods such as beef. Correct By: 17-Mar-2015
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding.
Observed TCS foods (cole slaw, sour cream, and sauce in the reach-in cooler) were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, refrigerated TCS food shall be held at 41°F or less. PIC discarded the cole slaw. Raw shell eggs stored in this equipment were held at an acceptable temperature. Discard all other refrigerated TCS foods that were not held at 41°F or less. Correct By: 17-Mar-2015
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking.
Observed refrigerated, ready-to-eat, TCS foods (cut tomatoes, mixed cooked vegetables, cooked 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. Discard all RTE, TCS foods that have not been marked with a "use by" date. Correct By: 17-Mar-2015
3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition.
Observed ready-to-eat, TCS food (meatballs, beef barley soup, hotdogs) 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 when it is past the "use by" date. Discard all RTE, TCS food that is past the "use by" date. Correct By: 17-Mar-2015
3717-1-04.1(Y)/Temperature measuring devices.
Observed cold holding equipment (reach-in cooler) did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
To ensure that the reach-in cooler is holding refrigerated TCS foods at an acceptable temperature, a properly designed temperature measuring device shall be located in the warmest part of the cooling unit.
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.
Observed a sticky residue on cabinet handles and a dark residue on the interior surface of the bin for the ice machine at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the surfaces of all equipment so that they are maintained clean to sight and touch.
3717-1-06.2(B)/Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink for the main bar at the time of inspection.
To ensure proper cleaning of hands, each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 17-Mar-2015
3717-1-06.2(C)/Handwashing sinks - hand drying provision.
Observed the paper towel holder at the handwashing sink for the main bar was empty at the time of inspection.
To prevent contamination by hands, each handwashing sink shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Refill the paper towel holder. Correct By: 17-Mar-2015
3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition.
Observed an accumulation of dust and grease on ventilation system above cooking surface at the time of inspection.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Clean the accumulated dust and grease from the ventilation system.
Comments
Significant progress was made correcting violations documented at the time of the previous inspection. Observed TCS food items were appropriately date marked and held at acceptable temperatures. The facility appeared significantly cleaner. All handwashing sinks were supplied with hand cleanser and paper towels. Continue to maintain all areas of the facility clean, and ensure that handwashing sinks are not used for any other purpose.