3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS food (deli turkey) was not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, refrigerated TCS food shall be held at 41°F or less. The deli turkey was discarded at the time of inspection.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food (bologna) at the time of inspection that had been date marked as opened 4/16 was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds 6 days past the date it was prepared or opened. The bologna was discarded at the time of inspectoin.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (table top fryer, waffle makers, griddles, toasters, and other equipment) in the facility 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 unapproved equipment from the facility and contact the City of Kent Health Department before adding any new equipment to this facility.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Repeat Observed the can opener blade was dull at the time of inspection.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Discard the can opener blade and replace it with one that is sharp.
3717-1-04.8(F) / Storage - prohibitions.
Corrected During Inspection Observed single-service and single-use articles such as styrofoam plates, plastic utensils, and cups were stored under and next to containers of cleaning chemicals at the time of inspection.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas where contamination might occur. All containers of cleaning chemicals were moved to a storage shelf under the plates, utensils and cups at the time of inspection.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed multiple floor tiles throughout the kitchen, especially by cooking equipment, were in need of repair at the time of inspection.
So that the damaged flooring does not trap food particles that may attract pests, the physical facilities shall be maintained in good repair. Repair the floor so that it is maintained smooth, durable, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-May-2015
| Comments |
|---|
| The screens to the inner door at the facility entrance were torn in multiple areas at the time of inspection. Ensure that all holes in the screens are repaired prior to placing them into use. The glass-paned entry door may not be propped open until the screened door is repaired. |