3717-1-02.4(A) / Person in charge: assignment of responsibility.
Critical Observed there was no person in charge present in the food facility during inspection, and employees were unable to answer basic food safety questions correctly at the time of the inspection. Employees stated that a manager would be present in the facility at 6:00 pm.
To minimize the risk of contamination, the license holder shall ensure that a person in charge with applicable knowledge is present during all hours of operation. Ensure that at least one person who is certified in food safety is present in the facility whenever the FSO is open for business. Correct By: 19-May-2015
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food (raw beef stored under raw chicken, yogurt sauce stored under raw pork loin) 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 ready-to-eat food and by separating types of raw animal foods from each other during storage, preparation, holding and display by: using separate equipment for each type; arranging each type of raw animal food in equipment so that cross contamination of one type with another is prevented. Arrange raw meats stored in the 3-door prep cooler according to minimum cooking temperatures so that those meats requiring a higher minimum cooking temperature are stored under those requiring a lower minimum cooking temperature. Do not store any ready-to-eat foods under raw animal products such as pork loin. Correct By: 19-May-2015
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (au jus and garlic in oil) were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, TCS food shall be held at 135°F or above, or at 41°F or less. Discard the au jus and garlic in oil. Correct By: 19-May-2015
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Critical Observed employees were unable to locate a metal stem food thermometer at the time of inspection.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Provide a properly calibrated food thermometer. Correct By: 19-May-2015
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Observed that employees were unable to locate the test kit for measuring the concentration of the sanitizer at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide an appropriate sanitizer test kit. Correct By: 19-May-2015
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed equipment food-contact surfaces of the fry cutter were dirty with accumulated food debris at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean all food debris from the fry cutter, then properly wash, rinse, sanitize, and allow it to air dry. Correct By: 19-May-2015
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed food equipment surfaces of spatulas used for preparing food were not cleaned at the required frequency at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours. Correct By: 19-May-2015
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Observed the handwashing sink in the main food preparation area was obstructed by stacked boxes of peppers and was not easily accessible at the time of inspection.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. The stacked boxes were moved to provide access to the handwashing sink.
3717-1-03.2(L) / Linens and napkins - use limitation.
Observed linens were being inappropriately used in contact with food (yogurt sauce) at the time of inspection.
To prevent contamination, linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. Remove the linen in contact with the yogurt sauce and discard the sauce.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed multiple boxes of food were stored on the floor of the facility at the time of inspection. Employees stated that food was delivered earlier in the day and that a manager would be putting food into proper storage.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Recommend designating an employee who is present in the facility at the time of each delivery who can inspect delivered food upon receiving and place the food into proper storage immediately.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed fixed equipment (culinary sink) did not appear to be properly sealed to the wall for proper cleaning at the time of inspection.
To allow proper cleaning, equipment that is fixed shall be sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Reseal the culinary sink to the wall.
3717-1-04.7(C) / Storage of soiled linens - methods.
Observed soiled linens piled on the drain board of the culinary sink were not kept in approved location at the time of inspection.
To prevent contamination, soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service articles or single-use articles. Remove the soiled linens from the culinary sink and place them into proper storage. Clean and sanitize all surfaces of the culinary sink.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Observed improper draining of condensation and other nonsewage liquids onto the floor of the downstairs storage area next to the hot water tank at the time of inspection.
To prevent health hazards and discourage pests, condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Observed a mop in the service sink closet that was not drying properly at the time of inspection.
To prevent odors and discourage pests, mops shall be placed after use, in a position that allows them to air-dry without soiling walls, equipment, or supplies. The mop was placed on a wall holder that allows it to dry in an approved manner.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and 30 day
Inspection Date: 19-May-2015