3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed multiple employees fail to wash hands during tasks that require hand washing at 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 to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked a time of inspection (salsa, tomatoes, lettuce, sausage, melon).
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.
3717-1-03.4(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 (hot dogs with a preparation date of 1/12, and sausage with a discard date of 1/21)
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.
3717-1-03.2(G) / Washing fruits and vegetables.
Observed the PIC state that the facility serves raw fruit (lemons) without properly washing them at time of inspection.
To prevent contamination, wash lemons before cutting. Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed two non-commercial freezers in use at time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (coolers, microwave, shelving, etc.).
To prevent contamination, thoroughly clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed cups stacked together wet without being properly air dried at time of inspection.
To promote proper sanitization, air dry the cups before stacking. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection.
To prevent contamination, thoroughly clean the floors. 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-January-2018
| Comments |
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| 1. Proper food defense was discussed with the PIC and handouts provided. 2. The menu should have an asterisk next to each item that can be served under cooked. 3. Provide additional training to staff regarding hand washing. The dish washer should wash hands between dirty dish handling and clean dish handling. Hands shall be washed after handling raw eggs before beginning a new task. 4. Butter needs to be added to the written time policy. 5. Provide additional training to the staff regarding cooling/reheating. Foods shall be properly cooled to 70 degrees F within 2 hours; and to 41 degrees F within 4 hours. Properly re-heat foods to 165 degrees as quickly as possible and within 2 hours. Recommend using the stove top. |