| 3717-1-03.2(C) Corrected During Inspection Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw meats were stored over vegetables at 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.  |
| 3717-1-03.2(Y) Observed miscellaneous sources of contamination. Knives were stored in between preparation tables at time of inspection. To prevent contamination, store knives in an approved manner. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). |
| 3717-1-03.4(G) Corrected During Inspection Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple RTE, TCS foods without proper date marking at time of inspection (spinach, salsa, crab, 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. |
| 3717-1-04.4(B) The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed cutting boards to be severely scratched at time of inspection. To prevent contamination, repair/replace the damaged 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. |
| 3717-1-04.4(S)(1) Observed re-use of single-service or single-use articles. Mushroom and tahina containers were being re-used to store other foods at time of inspection. To prevent health hazards, provide approved containers for food storage. Single-service and single-use articles may not be reused. |
| 3717-1-05.1(O)(2) Critical Handwashing sink is being used for purposes other than handwashing. Employee explained that the hand washing sink located on the second floor is used to ware wash equipment and utensils at time of inspection. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. |
| 3717-1-06.4(B) Observed a build-up of dirt, dust, grease, and debris at time of inspection in the following areas: the food preparation area, the 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. |