3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods (cheese grits) 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(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food (blue cheese) that had been date marked was not properly discarded when required.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time, is in a container or package that does not bear a date or day, or is marked with a date or day that exceeds the time and temperature combination as required in this code. PIC discarded the blue cheese at the time of inspection.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Corrected During Inspection At the time of inspection, observed the can opener blade was dull.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. PIC replaced the can opener blade at the time of inspection.
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting board for the prep cooler next to the grill was severely scratched and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or resurface this cutting board.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed an accumulation of food debris on equipment surfaces next to the flat top grill. Observed an accumulation of dust on fan covers for the ice machine. Observed an accumulation of food residues in door hinges and gaskets of prep coolers and ice machine.
Surfaces that are dirty provide sources for contamination that may be transferred to food, and accumulations of food debris may attract pests. Clean the food debris, dust, and food residues from this equipment and provide regular cleaning that maintains all equipment clean to sight and touch.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-January-2014
| Comments |
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| Cabinet door surfaces appeared clean at the time of inspection. New FRP was installed on wall surfaces around the handwashing sink in the warewashing room. The drop-in steam warmer for soups was replaced with an identical model. |