3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS food that had been date marked (chorizo) was not properly discarded when required.
To prevent illness refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed in-use utensils (cutting knives and lemon spoon) were improperly stored at the time of inspection.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table that is cleaned and sanitized at a frequency that is not less than every 4 hours.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed equipment component (door seal to ice machine bin) was not intact at the time of inspection.
Equipment components such as seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications to ensure that equipment continues to function properly.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of residue on the floors and low areas of walls in the facility 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 floors and low areas of walls, paying special attention to the corners and other areas where residue tends to accumulate.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-September-2014