3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (multiple containers of cooked pasta) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Corrected During Inspection Observed no towels or hand drying device at the handwashing sink in the kitchen at the time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. The paper towel dispenser was missing at the time of inspection and the PIC provided paper towels for the handwashing sink.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (food storage containers for rice and sugar) at the time of inspection that was not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of multiple pieces of equipment (deli slicer, reach-in cooler, toaster ovens, microwave, shelves) were in need of cleaning at the time of inspection.
To protect against contamination, nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed a cleaned utensil (knife) was stored on a dirty magnetic strip at the time of inspection.
To prevent contamination, cleaned utensils shall be properly stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. The knife was removed and set aside for proper warewashing. The magnetic strip shall be maintained clean so that it does not contaminate utensils stored there.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of dirt and food debris on floors in multiple locations of the facility (dry storage, stairwell, downstairs food prep area) at the time of inspection..
To reduce sources of contamination that may attract pests, 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.
3717-1-06.4(J) / Using dressing rooms and lockers.
Corrected During Inspection Observed dressing rooms or lockers were not being properly used by employees to store personal items (coats) at the time of inspection.
To prevent contamination of food preparation tables, dressing rooms and lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employee coats were moved to a designated area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-March-2015
| Comments |
|---|
| Observed ceiling was smooth and easily cleanable with no exposed utility lines, the menu had an appropriate consumer advisory statement, and food contact portions of the deli slicer were clean at the time of inspection. Work at maintaining all areas of the facility clean, especially where food has spilled, and provide a dispenser for paper towels at the kitchen handwashing sink. |