3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employee that did not wash hands in situations that specifically require them to do so (before donning gloves when starting a new task, before putting clean dishes away) at the 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 to initiate a task that involves working with food; and after other activities that contaminate the hands. Hands shall be washed when required to do so.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed equipment food-contact surfaces (deli slicer) dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces shall be clean to sight and touch. Equipment shall be cleaned every 4 hours when in use.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and maintenance of wiping cloths in the kitchen at the time of inspection. Soiled cloths were being left out on the counters.
To prevent health hazards, (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles. Discontinue storing wet wiping cloths on the kitchen counters.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Corrected During Inspection Observed no test kit available for measuring the concentration of the sanitizer (chlorine and quat) 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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors in the walk-in cold holding unit at the time of inspection.
To prevent health hazards, 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. The walk-in floor shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-January-2017
| Comments |
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| The FSO shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. If shelf surfaces cannot be maintained easily cleanable, the equipment shall be replaced. A properly designed temperature measuring device shall be located in the warmest part of a cooling unit. The lids for the food items in the expo cold holding unit shall be on when not in use to help ensure temperature stays below 41°F (cooler below heat lamp). Violations documented on this report will be checked during the next standard inspection. |