3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed throughout the facility that refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
The growth of harmful organisms is slowed but not stopped by refrigeration. Over time, these organisms may increase their risk to public health. Datemarking these foods with an appropriate "use by" date shows when they are no longer safe to use. Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Time as a public health control was being used for garlic in butter without the proper written procedures.
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 RFE and made available to the licensor. Provide, maintain, and follow an appropriate written procedure for time as a public health control. Discard garlic butter that has not been used within an allowable time frame that is 4 hours or less.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed RFE is not supplied with an indirectly plumbed food preparation sink.
To limit contamination to RTE foods, provide a properly air gapped (2 inches) food preparation sink.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed racks of pizza dough stored on the floor of the walk-in cooler.
Food that is stored on the floor may easily become contaminated and may attract pests. 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.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the seal for the steam cabinet door and the seal for the door to the cold line prep cooler referred to as the "make table" were torn.
Replace the torn seals for both pieces of equipment to ensure that they continue to function properly.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed food debris in the cabinet of the reach-in freezer, an accumulation of food residue on door seals for the cold line prep cooler, and an accumulation of grease on the surfaces of the pushcart next to the fryers.
Non-food contact surfaces of equipment that are dirty may support the growth of harmful organisms that me be transferred to food, and food debris may attract pests. Clean the food debris, food residue, and grease from the equipment and provide regular cleaning that maintains all equipment clean to sight and touch.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Repeat The plumbing system was not properly maintained. The faucet base of the 3 compartment sink behind the bar was corroded and leaking at the time of inspection.
Improper maintenance of any plumbing may result in potential health hazards. Repair the leaking faucet base of the 3 compartment sink behind the bar.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Observed an accumulation of trash sitting around the outside dumpster for the facility at the time of inspection.
To discourage pests, a storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-January-2014
| Comments |
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| Discussed employee illness procedures. Recommend providing a written policy that points out symptoms and illnesses for which an employee may be excluded from working with food. Observed appropriate handwashing by food employees at the time of inspection. Discussed the use of time as a public health control for garlic butter. Remember that when using time as a public health control for garlic butter, the garlic butter that has not been used within 4 hours must be discarded. Establishment appears much cleaner, however some areas need more frequent cleaning in to maintain surfaces that are clean to sight and touch. Be careful when storing mops and mop buckets to ensure that they are stored in a manner that protects single-service items (ie. pizza boxes) from contamination. |