3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (lunch meats, cheese, lettuce, etc.) in the walk-in cold holding unit were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed the ice machine in the concessions area was not installed with a proper air gap 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. Provide a proper air gap on the drainage line from the ice machine to prevent contamination to the ice.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat Observed time as a public health control was being used without the proper written procedures for the burger/grille service line and special service line (lettuce, cut tomatoes, cheese, etc.) at the time of inspection.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO, and made available to the licensor. The lettuce, cheese, cut tomatoes, etc. are all considered to be TCS foods. They must be held at 41 degrees F or below to limit the growth of harmful organisms. This requires a proper time instead of temperature procedure. Provided this procedure for the health department to review.
3717-1-03.5(C)(1) / Food labels - packaged food
Repeat Observed multiple food packaged in the facility for customer self-service that did not contain a label at the time of inspection.
To properly inform consumers, foods shall be labeled as specified in this rule. Provide common identity label for packaged food items that did not contain labels.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed the walk-in cold holding equipment not maintained in good working order at the time of inspection.
To ensure foods are being held at the proper temperature, cold holding equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Walk-in shall hold foods under 41 degrees F at all time. Recommend installing air curtains if door is needed to be opened frequently.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed the shelving in the walk-in cold holding equipment not maintained in good working order at the time of inspection. Some sections were found in poor condition.
To prevent contamination, equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or replace the shelving indicated in the observation.
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat Observed light bulbs installed in the pizza hot holding unit that were not properly shielded or coated at the time of inspection.
To prevent contamination, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Provide proper shielding for the unit indicated in the observation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 03-November-2017
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.2(C)/Hands and arms: when to wash Observed food employee did not wash hands in situations that specifically require them to do so (gloves were being worn inside oven mitts and not being changed) at the time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. Hands shall be washed and new gloves shall be worn after using oven mitts. |
| 3717-1-04.5(J)/Rinsing procedures. Observed sheets pans were not properly rinsed at the time of inspection. To properly warewash equipment and utensils, washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code. Utensils and equipment shall be rinsed after washing and before sanitizing. |
| 3717-1-05.1(S)(2)/Plumbing system - maintained in good repair. The plumbing system was not properly maintained. Observed damaged drainage line for the wash compartment of the sink (water was unable to drain). To properly warewash equipment, repair the drain for the wash compartment of the 3-compartment sink. A plumbing system shall be properly maintained. |
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| All remaining violations will be checked during the follow-up inspection. |