3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food preparation employee with gloves preparing sandwiches handle a telephone without washing hands or changing gloves between tasks at time of inspection.
Hand washing shall take place in between tasks and when gloves become contaminated. 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.
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 (corned beef and salad).
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.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained. Observed food preparation employee without hair restraint at time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths stored outside of the sanitizer bucket at time of inspection.
To prevent contamination, store wet wiping cloths in properly maintained sanitizer buckets. (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; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment at time of inspection (cooler, microwaves, freezers).
To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(C) / Drainboards.
Repeat Not enough space was provided for holding all soiled or clean utensils in the warewashing area. Observed the ware washing station without adequate space to properly air dry equipment/utensils at time of inspection.
To promote proper air drying, install a dry rack. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed damaged door seals on the preparation coolers at time of inspection.
To prevent health hazards, repair the door seals. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-December-2017
| Comments |
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| Proper food defense was discussed with the PIC and handouts provided. Very clean FSO. Ensure proper ware washing procedures: 1. Wash 2. Rinse 3. Sanitize (use proper sanitizer, contact time, concentration, and test strips) 4. Air dry (recommend installing a dry rack because towel drying is not permitted) 5. The deli slicer is required to be completely broken down and properly ware washed at least every 4 hours in use 6. In-use utensils contacting TCS foods shall be ware washed every 4 hours (knives, cutting boards, tongs, etc.) 7. In-use utensils contacting non-TCS foods shall be ware washed every 24 hours (ice scoops, coffee pots, soda nozzles, etc.) |