3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Observed TCS food (pulled pork) at the time of inspection that was not cooled using the proper time and temperature parameters.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less.The pulled pork was discarded.
3717-1-05.3(C) / Backflow prevention.
Critical Observed food was being prepared using equipment (2 compartment sink) with a direct connection between the sewage system at the time of inspection.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Food prepared in this manner shall be prepared using the culinary sink which has an air-gapped drain that protects against backflow contamination. Correct By: 02-Sep-2015
3717-1-03.2(R) / Food storage - prohibited areas.
Observed food stored in an unapproved location of the walk-in freezer at the time of inspection.
To prevent contamination, food may not be stored in areas under leaking water lines, including under lines on which water has condensed. Discard all food contaminated by dripping condensate.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (multiple reach-in freezers, 2 chest freezers, microwave) at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove all equipment that has not been approved by a recognized food equipment testing agency.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Observed cold holding equipment (reach in cooler) did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
To ensure that this equipment maintains TCS foods at an acceptable temperature, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Observed operation did not have a food thermometer that was readily accessible 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.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed the floor of the walk-in cooler was not smooth and easily cleanable at the time of inspection.
So that they may be properly cleaned, floors shall be designed, constructed, and installed so they are smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-September-2015
| Comments |
|---|
| Observed operation replaced wooden skids in the dry storage room with appropriate shelving that maintains packaged food items at least 6 inches above the floor and allows for easier cleaning of this area. The dry storage room appeared very clean and well-organized at the time of inspection. |