3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food preparation employee donning gloves without washing hands at 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 for working with food; and after other activities that contaminate the hands.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed an open package of ham without date marking at 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.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Observed multiple TCS foods (eggs, ham, lettuce, tomatoes, sausage, etc.) holding along the grill area without proper time marking at time of inspection.
The PIC voluntarily discarded the foods at time of inspection, because they were not properly time marked. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation. Observed an employee along the food preparation line wearing a bracelet at time of inspection.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (microwaves, ice machine, and exterior surfaces of the flat top grills).
To prevent contamination, maintain all equipment clean. Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-September-2015
| Comments |
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| Time instead of temperature control is used for multiple TCS foods along the grill (eggs, tomatoes, lettuce, spinach, sausage, cheese, etc.). A written policy has been approved for use. However, the policy was not being used properly at time of inspection. The TCS foods were holding above 41 degrees F for an unknown amount of time before the inspection. The foods were not properly labeled with a time stamp. The PIC elected to discard the foods, because he was not certain how long they had been out of temperature. |