[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS food (ham 10/14 and fiesta salsa with no date) that had been date marked or did not contain a proper date mark was not properly discarded when required at the time of inspection.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked with a date or day that exceeds the time and temperature combination as required in this code. Lettuce is required to be provided with a date of discard within 24 hours of opening the original package. Ham must be discard or used within 7 days of opening or preparation. All TCS foods shall be properly date marked. If foods are found without proper dates, the foods will be required to be discarded or embargoed.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Repeat Observed time as a public health control was being used for dairy products at the customer self service counter without the proper written procedures or time marks at the time of inspection.
If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall maintained in the FSO or RFE and made available to the licensor. Provide a procedure for licensor review and approval for the dairy products being held without refrigeration. Contact the Health Department regarding any questions about this rule.

3717-1-03.2(K) / In-use utensils - between-use storage.
Observed in-use utensils were stored improperly within the pineapple container at the time of inspection. Observed the handle of the scoop was in direct contact with ready to eat pineapple.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified in 3717-1-04.5(B) and 04.6 (B) of this code; or 4) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or 5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not TCS; or 6) In a container of water if the water is maintained at a temperature of at least 135° F and the container is cleaned at the frequency specified in 3717-1-04.5 (B)(2)(g) of this code. To prevent contamination to foods, store all in-use utensils according to this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed short double door reach-in cold holding equipment was not maintained in good working order. Observed wiping cloths were being used to soak up water accumulation in the interior of cold holding unit at the time of inspection.
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. To ensure that the cold holding equipment is properly maintained, have the equipment serviced/repaired so water is no longer accumulating on the interior of unit.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 23-October-2014