3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food (hash browns, cooked bacon in storage under raw shell eggs) that was 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 as described in this rule.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods (ham, hash browns) at the time of inspection that were held refrigerated for more than 24 hours and were not properly date marked.
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. PIC marked the hash browns with the appropriate discard date.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths at the time of inspection. Wet wiping cloths were stored on food prep table.
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. Chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil and shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection Observed TCS foods (chicken, taco beef) were not properly thawed at the time of inspection.
TCS food shall be thawed: (1) Under refrigeration that maintains the food temperature at 41˚F less; (2) completely submerged under running water at a water temperature of 70˚F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41˚F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F; (3) As part of a cooking process if the food that is frozen is cooked to the proper temperature, or thawed in a microwave and immediately transferred to conventional cooking equipment with no interruption in the process; or (4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual order. PIC placed food under refrigeration at the time of inspection.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 microwaves, blender, crock pot) at the time of inspection that was not approved by a recognized testing agency.
Food equipment that is acceptable for use in a RFE shall be approved by a recognized food equipment testing agency. Remove from the facility all equipment that is not commercial grade.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Observed cold holding equipment (dressing/sour cream display cooler) did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Though significant improvement was made, observed a build-up of residue and debris on floors around in-place equipment at the time of inspection.
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 all areas of the facility where residue has accumulated and provide a regular schedule that maintains all areas of the facility clean. Continue to improve cleaning around and under all equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 15-December-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(K)/In-use utensils - between-use storage. Observed in-use utensil (pizza peel) was improperly stored between the wall and prep table at the time of inspection. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized or replaced every 4 hours. |
| 3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. Observed ready-to-eat, TCS food (sliced turkey, mashed potatoes both dated for 12/4 discard) at the time of inspection that had been date marked 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 if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) 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) and (G)(2) of this rule. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed an accumulation of food debris between cutting boards on the pizza prep table at the time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition. Observed an accumulation of grease and dust on vent covers and other surfaces above cooking equipment at the time of inspection. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed handwashing sink behind the bar was being used for purposes other than handwashing at the time of inspection. To prevent contamination, a handwashing sink shall remain accessible for proper handwashing and may not be used for purposes other than handwashing. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed an accumulation of food debris on nonfood-contact surfaces of the dough press, shelves for take home containers, and other equipment, and an accumulation of dust on fountain beverage boxes at the time of inspection. To reduce the risk of contamination, nonfood-contact surfaces of equipment shall be kept clean. |
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| Continue to making forward progress. Progress on violations documented in this report will be checked at the next standard inspection. |