3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed the FSO with multiple critical violations at time of inspection.
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 demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
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 at time of inspection (hot dogs, cooked chicken, cut tomatoes, etc.).
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.
3717-1-07.1(A) / Storage: separation.
Critical Observed improper storage of poisonous or toxic materials at time of inspection. Cleaners were stored over the ware washing sink.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained. Observed food preparation employee without hair restraint at time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed a non-commercial freezer in use under the front counter 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.
3717-1-04.4(B) / Cutting surfaces.
Observed the surfaces of cutting boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Observed spoons stored in two directions at time of inspection allowing for more than the handles to be contacted.
Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation and other nonsewage liquids at time of inspection. The ice machine drains to the parking lot.
Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees at time of inspection (men's room and front hand sink).
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris at time of inspection in the following areas: storage shelves, walls of the ware washing area, floors under equipment, and the interior surfaces of the reach-in coolers/freezers..
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: 30-October-2014
| Comments |
|---|
| A follow-up inspection will be conducted on 11/14/14 to verify that violations have been corrected. Recommend sending multiple employees to a food safety basics class. Recommend installing/converting sinks to ensure that the FSO is properly equipped with a mop sink and food preparation sink. Ensure that all ice bins are properly equipped with indirectly connected drains. Ensure all utensils and equipment are properly ware washed. The soft-serve machine and the soft-serve storage container should be ware washed every 24 hours. Ensure chili is heated to 165 degrees within 2 hours. Ensure that the hand washing sinks are only used for hand washing. |