3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed opened commercially packaged hard boiled eggs dated for 10/31. PIC discarded the eggs that were being stored for more than 7 days. Ensure employees are routinely checking dates.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat Observed no approved backflow prevention device for the two water supply to the Bunn Coffee brewing equipments at the time of inspection.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Food not protected from contamination. Baked items (muffins) pulled from the oven were cooling near the front service counter. PIC explained to employees a new cooling location is needed and removed muffins from the front service counter.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and maintenance of wiping cloths. Concentration of sanitizer (quat) in the red bucket near the prep cold holding equipment was measured below 150 ppm and had food debris and visible soil. Ensure the surfaces are clean before using sanitizer.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards on the prep cold holding equipment cannot be effectively cleaned and sanitized. If the cutting board is used for cleaning it must be cleaned and sanitized atleast every 4 hours. Recommend using a cutting board that can easily be cleaned and sanitized.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-November-2018
| Comments |
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| To prevent contamination, ensure the prep and three-compartment sinks are being cleaned out before and after use. Door to room 214 should be kept closed and locked if no one is present. Cold holding equipment may also be locked if room needs to remain open. The violations documented shall be corrected and will be checked during next standard inspection. |
| I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. |