3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods (roasted potatoes, green beans, and other foods in the front reach-in cooler) were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, refrigerated TCS food in shall be held at 41°F or less. Food items that were not held at an acceptable temperature were discarded.
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 (cooked rice, cut leafy greens, sliced tomatoes, sauce) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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. Food items without datemarks were discarded.
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 (cooked rice, cut leafy greens) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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. The rice and leafy greens were discarded.
3717-1-03 / Food - safe, unadulterated, and honestly presented
Corrected During Inspection Observed food (moldy sliced tomatoes and sauce) that was unsafe, adulterated, or not honestly presented at the time of inspection.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. Tomatoes and sauce were discarded.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (roasters, crockpots, microwaves, freezer, ziplock storage containers) 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 this unapproved equipment.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment (front reach-in cooler) was not maintained in good working order at the time of inspection.
To prevent foodborne illness, 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/adjust the front reach-in cooler so that it maintains all food stored within at an acceptable temperature that is 41 degrees Fahrenheit or less. Do not store food in this equipment until it has been adequately repaired.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment component (reach-in freezer door) was not tight-fitting or properly adjusted at the time of inspection.
To ensure that the reach-in freezer continues to function properly, equipment components such as doors, seals, and hinges shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/adjust the door to the reach-in freezer to be tight-fitting. Remove this equipment if it can not be repaired.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at a kitchen handwashing sink and the handwashing sink behind the bar at the time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Restock the paper towels for these handwashing sinks and ensure the paper towels fit the dispenser.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-August-2015