3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Observed TCS foods in the walk-in cold holding unit not being held at the proper temperature (45-50°F) at the time of inspection.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.3(C) / Fixed equipment installation: elevation or sealing.
Repeat Observed multiple shelving units throughout the facility that were not easily movable with the bottom shelf on the floor at the time of inspection.
To facilitate cleaning, floor-mounted equipment shall be sealed to the floor or elevated on legs that provide at least a six inch clearance between the floor and the equipment. Raise the bottom shelves for the shelving units.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Repeat Observed thermometers, and/or pressure guages for the high temp dish machine that were not kept in good repair or calibration at the time of inspection.
To ensure equipment is functioning properly, ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Repair thermometers and guages to be in good working order and properly calibrated.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed walk-in cold holding unit not maintained in good working order at the time of inspection. Equipment was not holding foods below 41 degrees F.
To prevent health hazards 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. Ensure walk-in is holding foods below 41 Degrees F. Repair the unit.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Repeat Observed wood shelving in the walk-in cold holding unit that was not constructed of approved materials at the time of inspection.
Because of deterioration and cleaning concerns, Where FSO activities are conducted, materials for indoor surfaces shall be smooth, durable, and easily cleanable; and nonabsorbent for areas subject to moisture. Shelving shall be made from approved material to meet the requirements of this rule.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed outer doors (back and side exits) without proper protection against the entry of insects and rodents at the time of inspection. Exit/recieving doors were not self-closing.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents as specified in this rule. Provide self closing mechanisms in good working order for the back and side doors. The back and side door shall have solid, self-closing, tight-fitting doors.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed damaged and deteriorated floor tiles throughout the facility (walk-ins, mop sink area) at the time of inspection.
To allow for proper cleaning, the physical facilities shall be maintained in good repair. Repair flooring to be smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 13-August-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.2(C)/Hands and arms: when to wash Observed food employee did not wash hands in situations that specifically require them to do so (before donning gloves after switching tasks, handling dirty equipment and then clean equipment) at the time of inspection. 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. Employees shall wash hands and change gloves when required. |
| 3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed employee drinking in non-designated area at the time of inspection. Employee was drinking beverage at the prep table and spilled beverage on the prep table. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Ensure a designated location is used for eating and drinking (dining area). |
| Comments |
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| Per discussion with PIC, a repairman will be contacted to take a look at the walk-in cold holding unit. The FSO will use the two reach-in units for TCS foods until the walk-in is capable of holding foods below 41 degrees F. PIC stated that during last inspection the temperature was high because it was peak hours of operation. The ambient air temperature of the walk-in cold holding unit was measured at opening. Ambient air temperature of the walk-in was again measured above 41 degrees F. TCS foods in the walk-in shall be removed and the walk-in shall be repaired before storing more TCS products. Products that do not require refrigeration (Non-TCS foods) may be stored in the walk-in such as whole fruits and whole vegetables. |