3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat foods with bare hands at the time of inspection. Employees was making a customers sandwich without wearing single-use gloves.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Observed ready-to-eat, TCS food (taco meat, gravy, chicken) that had been date marked was not properly discarded when required at the time of inspection. TCS foods were not being discarded after 7 days.
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. TCS foods that are past 7 day date mark shall not be used. Recommend checking dates before opening for the day and discarding out dated foods.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Observed refrigerated, ready-to-eat, TCS foods (opened deli meat, homemade sauces, sour cream, etc.) held refrigerated for more than 24 hours that 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.
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Repeat Observed unsafe food (adulterated chili garlic sauce and multiple dented cans in the walk in cold holding unit) not discarded or properly reconditioned at the time of inspection.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. Foods listed in the observation shall not be used or sold. Remove the items from the facility.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed equipment food-contact surfaces of the ice machine, ice scoop, and ice scoop holder with an accumulation of unkown black substance and dirt at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and maintain the ice machine and ice scoop/holder.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Observed In-use utensils are improperly stored in the bulk ingredient containers at the time of inspection. single-use cups were being stored in the containers and scoops with the handles coming in contact with the product.
To prevent health hazards, during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue using single-use cups and storing scoops with the handles in the product.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths. Soiled wiping cloth was found being left out on counter next to food preparation at the time of inspection.
To prevent health hazards, (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes. Discontinue storing soiled clothes on counters.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed sauce containers, single use containers, and tupperware used for storing food that was not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Discontinue using unapproved containers for food products.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of multiple equipment that were dirty at the time of inspection. The following surfaces were dirty: (1) between equipment on the cook line. (2) scale under microwaves (3) reach in pizza dough cold holding unit. (4) interior and gaskets of cold holding units. (5) shelving units in walk-in.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. The surfaces listed above shall be cleaned and maintained.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on multiple areas of the facility at the time of inspection. The following areas were dirty: (1) shelving above service sink/warewashing area. (2) floors and walls behind fryer/cook line. (3) floors underneath center prep table. (4) floors underneath the food prep cold holding unit. (5) Floor and wall junctures throughout the facility. (6) all other hard to reach areas.
To preventhealth hazards, 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. The areas listed above shall be cleaned and maintained.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed the ventilation system that was not being properly cleaned or was creating a public health hazard at the time of inspection. The air vent above the office/ice machine was observed with an accumulation of dust and dirt.
To prevent health hazards, air vents shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 30-July-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed a large amount of water on the floor in the walk-in beer cold holding unit at the time of inspection. PIC stated a refrigeration company is scheduled to repair the unit. To prevent health hazards, 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. Investigate water and repair the cause. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed equipment food-contact surfaces (pizza cutter, cutting boards, sauce containers/buckets) that were dirty at the time of inspection. To prevent contamination, equipment food-contact surfaces shall be clean to sight and touch. The equipment listed in the obeservation shall be cleaned and maintained. When in use sauce buckets shall be warewashed at least every 4 hours. |
| 3717-1-05.1(Q)/Scheduling inspection and service for a water system device. Observed water treatment devices near the water heater not inspected or serviced as required at the time of inspection. To prevent health hazards, a device such as a water treatment device or backflow preventer shall be inspected and serviced in accordance with manufacturer's instructions and as necessary to prevent device failure, and records demonstrating inspection and service shall be maintained by the person in charge. Service water filters or provide documentation they are being serviced. |
| 3717-1-06.1(M)/Outer openings - protected. Observed an outer door without proper protection against the entry of insects and rodents at the time of inspection. The back screen door is not self-closing and tight-fitting. To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors. Repair door to be self-closing and tight-fitting. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of grease and debris on the hoods above the cook line at the time of inspection. To prevent health hazards, 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 and maintain the exhaust hood. |
| 3717-1-04.6(A)/Food-contact surfaces and utensils - sanitization required Observed equipment food-contact surfaces and utensils in the back of the kitchen were not being sanitized at the time of inspection. Utensils were being washed with soap and water and were not being warewashed (washed, rinsed, sanitized, air dried) at the time of inspection. To prevent health hazards, equipment food-contact surfaces and utensils shall be sanitized. Discontinue only washing utensils and equipment. Sanitizing shall occur with the correct concentration and contact time. |
| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. Observed the person in charge was unable to retain the label for multiple bagged food products located in the reach-in freezers at the time of inspection. Per discussion with PIC, labels will be kept upon the next delivery. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall retain labels for foods. Provide a label for the unidentified bags of frozen products. |
| Comments |
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| To avoid additional enforcement actions, the violations documented on this report shall be corrected. All violations documented will be checked during the follow-up inspection scheduled on Monday, August 13, 2018. |