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

3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical Observed the person in charge did not ensure that employees are properly reheating TCS foods (nacho cheese) at the time of inspection. Per discussion with employee, the warming unit is being used to reheat nacho cheese and is not meeting the required reheating temperature.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices. TCS foods shall be reheated to 165 degrees F within 2 hours.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods (breakfast pizza in proofer) not being held at the proper temperature at the time of inspection. Observed breakfast pizza measured at 75 degrees F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
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 (opened spinach in walk-in) that had been date marked was not properly discarded when required at the 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.

3717-1-03.5(C)(1) / Food labels - packaged food
Repeat Observed food packaged in the facility for customer self-service (cookies, fruit, peppers, salad, etc.) that did not contain a label at the time of inspection.
To properly inform consumers, foods shall be labeled as specified in this rule. Provide common identity label for packaged food items that did not contain labels.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Repeat Observed the final rinse thermometer gauge for the warewashing machine not kept in good repair or calibration at the time of inspection.
To ensure equipment is functioning properly, water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Repair or replace final rinse temperature gauge to meet the requirements of this rule.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (condensor/fan cover for walk-in cold holding unit, shelving in walk-in cold holding unit, and floor mat in walk-in freezer) were dirty at the time of inspection.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. Clean and maintain the items listed in the observation.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces (interior) of the crescor hot holding units (pizza, deli, dry storage) at the time of inspection.
To prevent health hazards, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean and maintain the interior of the crescor hot holding units.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed all handwashing sinks without water at the required temperature at the time of inspection. Observed handsinks at 85 degrees F.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Repair handsinks.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 08-February-2018