3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the RFE without signed employee reporting agreements at time of inspection.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
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 meatballs and raw sausage was stored over pepperoni 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 (lettuce, sausage, rice, meatballs).
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 the deli slicer and can opener blade to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. The deli slicer and can opener blade shall be properly ware washed at least every 4 hours that they are used.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed pizza boxes stored improperly (on floor and uncovered) in the basement at time of inspection.
To prevent contamination, store pizza boxes covered and off floor. 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 light bulbs or heat lamp that were not properly shielded or coated where required at time of inspection (above food preparation sink).
To prevent health hazards, 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.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the back screen door in disrepair at time of inspection.
To prevent health hazards, repair the door. The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard and 30 day
Inspection Date: 20-March-2017
| Comments |
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| 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. |