3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Observed food in contact with an unclean surface at the time of inspection. Observed a can of peppers stored with its surface in direct contact with cooked, refrigerated mixed vegetables.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils. PIC discarded the mixed vegetables at the time of inspection.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods stored in the server station cooler were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food stored in this cooler shall be held at 41°F or less. TCS food stored in this cooler was discarded at the time of inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (prepared salads, sliced deli meats, cooked pasta, cheesecake) 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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Observed there was no test kit available for measuring the concentration of the chlorine-based sanitizer (bleach) at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed equipment food-contact surface of the cutting board for the front prep cooler was dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed the handwashing sink at the 1st floor bar was being used for purposes other than handwashing at the time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Observed no towels or hand drying device at the handwashing sink for the 1st floor 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; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed an ice scoop stored with its handle in direct contact with ice at the time of inspection.
During pauses in dispensing, dispensing utensils shall be stored in the food with their handles above the top of the food and the container or in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not TCS.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Boxes of frozen chicken were stored on the floor of the walk-in freezer at the time of inspection..
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment (server station cooler) did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
To ensure this equipment is maintaining ready-to-eat, TCS food at an acceptable temperature, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed equipment components (door seals for the downstairs cheese cooler and the server station cooler) were not intact, tight or properly adjusted at the time of inspection.
So that this equipment continues to function properly, equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace all seals for refrigeration equipment where they are torn.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles at the time of inspection. Single-service portion containers were being used as scoops for food. Single-use food blue food containers were re-used for storing other foods.
To protect against contamination, single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (downstairs cheese cooler and ice machine bin) were dirty at the time of inspection.
To limit sources of contamination, nonfood-contact surfaces of equipment shall be kept clean. Clean the interior surfaces of the cheese cooler so that they are clean to sight and touch.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors under dunnage racks in the walk-in freezer, on the floor in front of the walk-in freezer, and under the warewashing machine at the time of inspection..
To reduce sources of contamination, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-November-2014
| Comments |
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| A service technician was contacted and arrived at the time of inspection to repair the server station cooler. Regular monitoring of equipment temperatures is recommended to ensure they are maintaining TCS foods at a temperature that is 41 degrees Fahrenheit or less. |