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 (milk) 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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat Observed person-in-charge (PIC) did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.
To prevent health hazards, the PIC shall ensure that the FSO have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Develop a procedure specific to the FSO.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed cold holding refrigeration/freezer, range/stove, other noncommercial small appliances, and gladware containers in the kitchen that were not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace current equipment when it is no longer in proper working order with equipment that meets the requirements of this rule. Recommend submitting the make and model numbers to the Health Department before purchases are made. this will ensure the new equipment meets the necessary standards required by code. All appliances that are only used while preparing employees foods shall be label "For employee use only".
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Observed a food thermometer was not readily accessible at the time of inspection.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Provide a readily available calibrated thermometer for the FSO.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the chemical warewashing machine (Hobart LXI) not in good working order at the time of inspection. Chlorine wast tested at 0-5 ppm.
To ensure proper warewashing, repair warewashing machine to function properly. 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. 3-compartment sink shall be used until warewashing machine is in good working order.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed noncommercial refrigerator/freezer unit to be in poor condition. Bottom shelf has been repaired with bungee cords, bottom pull out draws have been removed, liquid/rust accumulation on the floors under unit. Equipment and/or components are not maintained in good working order.
To ensure foods are holding at acceptable temperatures, 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. Based on the current condition, recommend replacing the noncommercial reach-in refrigerator and freezer combo unit with a commercial reach-in cooler and freezer.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-June-2017
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| Employee health reporting agreement shall also include staff that washes dishes and utensils in the facility. Single-use utensils and containers are only to be used once then discarded. The sanitizer concentration shall be monitored frequently with a test kit or other device. Recommend developing a sanitizer testing log and use it daily. This will help monitor the dish machine/ware washing machine and ensure that the equipment is properly providing the proper parts per million (PPM) of chlorine sanitizer during that final rinse cycle. Recommend covering the opening to the sanitizer solution container so concentration is not lost to evaporation. Recommend using a disinfect/sanitizer chemical that is designed for use with a commercial ware washing machine. Guidelines shall be provided on the product label for proper use. Due to the lack a food processing sink (sink with a indirect connect to the sewer and air gapped drain) at this location, a restriction is required for this FSO as follows: Operation has not been provided with a properly installed Food Processing sink. All food shall be properly washed, prepared, and provided with a date of preparation from supplier before being delivered to this location. The violations documented on this report will be checked during next standard inspection. |