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 food (cooked fagoli) held refrigerated for more than 24 hours was 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 fagoli was discarded.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Observed equipment and utensils were not being air dried after cleaning and sanitizing at the time of inspection.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried. All cleaned and sanitized equipment was arranged so that it could be properly air dried.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat Observed the floor and wall junctures beneath the warewashing machine were not properly coved or closed at the time of inspection.
For easy cleanability in FSO's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-August-2015
| Comments |
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| Operation is using a timed procedure for pizza to ensure high quality is maintained. The timed procedure is not intended for use as a public health control and pizza must be maintained at an acceptable hot holding temperature that is 135 degrees Fahrenheit or higher. |