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, Mac and cheese) 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 and Mac and cheese was properly re-heated at the time of inspection. Limit the amount of time TCS foods a left without temperature control.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed the quaternary ammonium sanitizing solution did not meet the minimum requirements for concentration at the time of inspection.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75 degrees F, (b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (microwave, 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 Kent Health Department before adding any new equipment to this facility. PIC stated that the equipment was going to be removed and donated.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed Glenco Guardian reach-in cold holding equipment was holding water/condensation at the time of inspection. Equipment and/or components are not maintained in good working order.
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 reach-in cold holding equipment so no water/condensation is accumulating on the bottom interior. Until repair/replacement is provided, foods and containers shall not be stored on the bottom of the equipment.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Repeat Observed the can opener blade was dull and dirty 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.
Repeat 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.
Repeat 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.
Repair the damaged floor tiles under the oven/range so floors a smooth, durable and easily cleanable. Particles of food left in the crack and crevices of the floors that may attract pests, the physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-October-2015
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| To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Recommend that the food employee attend a food safety basics class. |