3717-1-02.2(C) / Hands and arms: when to wash
Critical 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
Critical 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
Critical Repeat 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.
Critical 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
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical 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
3717-1-04.1(KK) / Food equipment - certification and classification.
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(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.
3717-1-04.4(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.
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.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-April-2015
| Comments |
|---|
| No food temperature problems were observed, and dishwasher was sanitizing at the proper temperature at the time of inspection. All handwashing sinks were properly provisioned with soap, paper towels, and appropriate signage. Installing a barrier to the right of the handwashing sink is recommended to prevent contamination of food prepared on the adjacent table. A follow-up inspection will be conducted on April 27, 2015 to check progress made correcting violation documented in this report. While all violations documented in this report should be corrected, priority should be given to correcting critical violations and conditions that lead to these violations. |