3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food items (kale, cherries in the walk-in cooler, milk, soy products in the reach-in display cooler in storage under raw shell eggs) that were not properly protected from contamination by separation, packaging, and segregation at the 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 ready-to-eat food. Food items in the walk-in cooler were moved to approved locations at the time of inspection. Rearrange food items in the reach-in display cooler so that all ready-to-eat food items are stored above raw animal products.
3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Critical Repeat Observed the facility was not equipped with a three-compartment sink for the manual washing, rinsing, and sanitizing of utensils at the time of inspection.
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items (carrots, rice puffs, and others) within 6 inches of the floor 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. Food items stored directly on floors were moved to an approved location at the time of inspection. Arrange all food items on low bottom shelves so that they are stored at least 6 inches above the floor.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (household freezers) in the facility at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a RFE shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment. Please contact the City of Kent Health Department before adding any equipment to this facility.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility at the time of inspection as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed the outdoor refuse storage surface for the refuse container was not properly constructed, and sloped to drain at the time of inspection.
A properly constructed storage surface that can be thoroughly cleaned is less likely to attract pests. Provide an outdoor storage surface for refuse, recyclables, or returnables that is constructed of nonabsorbent material and is smooth, durable, and sloped to drain.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed the back door of the facility was gapped at the bottom frame and was not equipped with a self-closing mechanism at the time of inspection for proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of a RFE shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Adjust/repair the back door to be tight-fitting and provide it with a properly functioning self-closing mechanism.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-June-2015
| Comments |
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| Observed lights over food in the walk-in cooler were properly shielded at the time of inspection. Overall, the facility appeared cleaner with no evidence of pest activity. Be mindful when cleaning to ensure that grains, seeds, and other food particles are removed from corners and crevices where they tend to accumulate. Shelving was modified in some areas so that many food items were stored at least 6 inches above the floor. Continue this progress so that all food items may be appropriately stored. |