3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over lettuce at time of inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (rice, meatballs, tomatoes, lettuce).
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed a dirty deli slicer, dough equipment, and can opener blade at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-03.2(G) / Washing fruits and vegetables.
Observed the facility using or serving raw fruit and or vegetables without properly washing them at time of inspection (lettuce for salad).
To prevent contamination, properly wash all produce. Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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 dirty equipment at time of inspection (coolers, sinks, shelving, cooking equipment, etc.).
To prevent contamination, thoroughly clean all equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed pizza boxes stored improperly in the basement at time of inspection (on the floor and uncovered).
To prevent contamination, store all food and equipment at least 6 inches from the floor and covered if in the basement. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed a light bulb above the food preparation sink that was not properly shielded at time of inspection.
To prevent contamination, provide a light shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Observed inadequate light intensity near the salad preparation cooler at time of inspection.
To prevent health hazards, provide additional lighting. The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the rear screen door in disrepair at time of inspection (damaged screen and it does not self-latch).
To prevent pests, repair/replace the screen door. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris throughout the facility at time of inspection (floors, walls, ceiling, and exhaust hoods).
To prevent contamination, thoroughly clean the floors. 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 RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-February-2018
| Comments |
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| Critical violations shall be corrected as soon as possible. All violations will be re-checked at the next standard inspection. Proper food defense was discussed with the PIC and handouts provided. The deli slicer is required to be completely broken down and properly ware washed at least every 4 hours that it is used. Please provide documentation that the exhaust hoods are being properly serviced and cleaned on a regular basis. Breading for the fried chicken can not be used for more than 4 hours if it is left at room temperature during preparation. Recommend the use of sanitizer buckets during operation that are properly changed every 2-4 hours to store wet wiping cloths. "Marrying" foods is not permitted; which is the combination of certain foods (lettuce, tomatoes, sausage, etc.) that were prepared on different days into a single container. |