3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs stored on the top shelf in glass door display cold holding equipment outside of managers office. Raw unpasturized eggs were stored over ready to eat foods 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 cooked ready-to-eat food as described in this rule. Store food based on minimal internal cooking temperatures. Correct By: 30-Nov-2016
3717-1-03.2(J) / Food contact with equipment and utensils
Critical Repeat Observed food in contact with an unclean surface. Observed ready to eat perforated (holes) bags of cut leafy greens (triple rinsed field greens) were not being stored in a method that prevents contamination at the time of inspection.
To prevent contamination, ready to eat foods in perforated bags shall be transferred into an approved container or bags shall be stored in proper containers that protects the bags from contamination. Verify that the cut leafy greens is a ready to eat product from the supplier and provide documentation. If perforated bags are not properly stored or not labeled pre-washed, the cut leafy greens shall be properly washed before serving. Correct By: 30-Nov-2016
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed no approved backflow prevention device on the Bunn Coffee brewing equipment water line at the time of inspection.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO. Provide a proper back flow prevention device on the Coffee brewing water line.
3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Observed person-in-charge did not ensure that written procedures and plans were maintained and implemented in the facility for water disruption at the time of inspection.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required. Develop a plan for when the water supply is disrupted at the FSO.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed food employee hand a customer a carton of half and half with gloved hands and returned the same carton into the reach-in preparation cold holding equipment at the time of inspection.
To prevent contamination to foods, carton containers shall not be re-used for customer self-service filling beverages. Customer could contaminate the opening of the carton. Gloved hands shall be considered contaminated when handing the carton after customers. This requires gloves to be removed and hand be properly washed. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Recommend providing the half and half/soy products in an approved container at the customer self service counter. Provide a procedure if time is to be used instead of temperature control for food safety. Discontinue providing customer with carton containers and returning the containers to preparation equipment. Correct By: 30-Nov-2016
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles to scoop crushed Oreos at the time of inspection.
To prevent contamination, single-service and single-use articles may not be reused. Discontinue using the single-use container to scoop foods. Only utensils that are able to be proper ware washed with handles shall be re-used.
3717-1-06.1(M) / Outer openings - protected.
Observed multiple windows without proper protection against the entry of insects and rodents were open at the time of inspection.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodent. The openings shall be protected against the entry of insects and rodents by sixteen mesh to one inch (sixteen mesh to 25.4 millimeters) screens or roperly designed and installed air curtains to control flying insects or Other effective means. Discontiune opening windows to cafe and lounge until proper protection against pest entry is provided.
3717-1-06.4(A) / Repairing.
Repeat Observed multiple stained ceiling tiles over the front service line and throughout the lounge at the time of inspection. The physical facilities are not being maintained in good repair.
To prevent contamination to the food service operation, repair the cause of the staining on the ceiling tiles. Damaged ceiling tiles shall be replaced with new tiles that are smooth, durable, and easily cleanable. The physical facilities shall be maintained in good repair. Correct By: 01-Mar-2017
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-November-2016
| Comments |
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| Door to room 214 should be kept closed and locked if no one is present. Cold holding equipment may also be locked if room needs to remain open. For customer self service counter Half and Half or soy products: If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness. Recommend developing a procedure for the half and half to allow the half and half to be out on the customer self service counter for 4 hours or 6 hours. Develop procedure and submit to the health department for approval before beginning this practice. See handouts in inspection email. |