3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (shrimp, grape leaves, spinach, lettuce, etc.).
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice machine to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.4(B) / Cutting surfaces.
Repeat Observed the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection.
To prevent contamination, repair/replace the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered trash receptacle in women's restroom at time of inspection.
To prevent contamination, provide a lid for the trash can in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the following areas at time of inspection: the food preparation area, under the ice machine, walk in freezer and cooler.
To prevent contamination, maintain the FSO clean. 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-March-2016
| Comments |
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| Ensure that the hot water ware washing machine is equipped with irreversible registering temperature indicators (stickers to confirm that the rinse temperature is adequate). Please incorporate a policy regarding the handout provided for potential vomiting or diarrheal events (cleanup guidelines, etc.). A handout was issued to the PIC at time of inspection regarding an employee sick policy. Please incorporate this material ASAP. Ensure that sponges in the kitchen are used properly, as discussed. The PIC is required to obtain Level 2 certification in food protection (certified by ODH) prior to 3/1/17. |