3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed improper reheating of food for hot holding at time of inspection (pork, beans, beef, rice, and chicken).
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Foods shall be reheated as quickly as possible; and to 165 degrees F within two hours.
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 that had been date marked was not properly discarded when required at time of inspection (salsa prepared 3/15/18).
The PIC voluntarily discarded the salsa at time of inspection. 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) 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) of this rule.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed an unapproved employee drink on the ice machine at time of inspection.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-02.3(C) / Hair restraints - effectiveness.
Observed food employee(s) did not have their hair effectively restrained at time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Repeat Observed an improperly cleaned storage area for refuse. There was loose trash in the dumpster area at time of inspection.
To prevent health hazards, clean the dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s) at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-March-2018
| Comments |
|---|
| Re-train staff regarding proper re-heat procedures. All foods that are being re-heated shall reach at least 165 degrees F within 2 hours (as quickly as possible). Recommend using the stove top. |