3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food (feta cheese 4/10 and opened bag of lettuce No date) that had been date marked was not properly discarded when required at the time of inspection.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code. Lettuce is required to be provided with a date of discard within 24 hours of opening the orignal package. Feta was dated 4/10 at the time of ispection but was not discarded. PIC stated that the feat cheese was frozen. Provided the date the the cheese was thawed and the date that it must be used by or discarded.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Observed time as a public health control was being used for dairy products at the customer self service counter without the proper written procedures at the time of inspection.
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 shall maintained in the FSO or RFE and made available to the licensor. Provide a procedure for licensor review and approval for the dairy products.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed mechanical sanitizer dispensing equipment was not maintained in proper adjustment and dispensing solutions at a high concentration at the time of inspection.
Repair or replace the sanitizer dispensing equipment to dispense sanitizer concentration to meet the chemical manufactures requirements (100 to 400 PPM). 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.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs that were not properly shielded or coated in the back ware washing preparation room at the time of inspection..
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. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-April-2014
| Comments |
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| Employees shall wash hands upon arrival to work. Openers shall be getting sanitizer buckets set up and wiping downing food contact surfaces before foods are to be prepared on the surfaces. Repair or replace the crack electrical outlet behind reach-in freezer. Cook and Serve equipment plug should be repaired. Recommend transferring lettuce into containers once the bag of lettuce has been opened. This will allow each container to be properly labeled and date marked. Recommend developing a time policy and requiring all employees to wash hands at least every hour, Sanitizer solutions and wipes changed every 4 hours, all working utensils replaced or ware washed, all food contact surfaces sanitized every 4 hours. Continue to work on maintaining floors clean and debris free. Develop a cleaning schedule and include cleaning under all equipment nightly or at least weekly. Recommend storing all the TCS foods on the upper shelves of the double door reach-in cooler. |