3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed multiple TCS foods (mashed potatoes, mac & cheese, ham, pasta alfredo, green beans, turkey) were not being held at the proper temperature at the time of inspection.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Do not serve these foods that were not held at the proper temperature.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, multiple containers of TCS foods held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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 Observed ready-to-eat, TCS food at the time of inspection 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 except the time the food is frozen, 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.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Observed no towels or hand drying device at the handwashing sink in the kitchen at the time of inspection.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Replace the missing paper towels for this handwashing sink.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items (on the floor of the condiment storage room) 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.
3717-1-03.2(R) / Food storage - prohibited areas.
Observed multiple food items in the walk-in freezer stored in an unapproved location (under lines on which water has condensed) at the time of inspection.
To prevent contamination, food may not be stored under lines on which water has condensed. Do not serve any food that has been contaminated by dripping condensate.
3717-1-03.4(C) / Thawing - temperature and time control.
Observed multiple TCS foods (turkey, ham, honey ham) at the time of inspection that were not properly thawed.
These TCS food shall be thawed: (1) Under refrigeration that maintains the food temperature at 41˚F less; or (2) completely submerged under running water at a water temperature of 70˚F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41˚F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F. Do not serve improperly thawed TCS food.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed equipment components (door seals for reach -in cooler) were not intact at the time of inspection.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the door seals for this cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of residue on the interior surfaces of the ice machine bin and freezer #7 at the time of inspection.
Clean the residues from this equipment and provide regular cleaning that maintains all equipment and their surfaces clean to sight and touch.
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
3717-1-06.4(A) / Repairing.
Observed a long crack on the interior ceiling of the walk-in freezer at the time of inspection from which condensate was dripping.
Repair and seal the ceiling of the walk-in freezer to be smooth, durable, and easily cleanable so that there is no dripping condensate which may contaminate stored food.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of residue on the floor of the condiment storage room at the time of inspection..
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the residue from the floor of this room and provide regular cleaning that maintains all areas of the facility clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-August-2014
| Comments |
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| Continue to ensure that all canned foods received at this facility are intact and not dented along the seams or lids. |