3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (ham).
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed two pieces of dirty equipment at time of inspection (deli slicer and can opener blade).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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, sinks, shelving, cooking equipment, etc.).
To prevent contamination, thoroughly clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(I)(3) / Lighting - intensity (50)
Repeat The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Observed inadequate light intensity near the salad preparation cooler at time of inspection.
To prevent health hazards, provide additional lighting. The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris throughout the facility at time of inspection (floors, walls, ceiling).
To prevent contamination, thoroughly clean the facility. 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 RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-March-2018
| Comments |
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| Significant improvement has taken place since the last inspection regarding food safety. The deli slicer is required to be completely broken down and properly ware washed at least every 4 hours that it is used. Breading for the fried chicken can not be used for more than 4 hours if it is left at room temperature during preparation. Recommend the use of sanitizer buckets during operation that are properly changed every 2-4 hours to store wet wiping cloths. "Marrying" foods is not permitted; which is the combination of certain foods (lettuce, tomatoes, sausage, etc.) that were prepared on different days into a single container. Provide additional training to the staff regarding the date marking procedures for the ham. |