3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods.
Critical Person in charge not ensuring proper cooling of a large pot of beef stock. Improper method for cooling TCS foods. A very large pot of beef stock was cooling improperly on the floor of the kitchen with a lid. The PIC was unable to describe proper cooling procedures. Education was provided to the PIC about proper cooling methods (ice bath, smaller containers, chill stick, ice as an ingredient, etc.) to achieve proper cooling (down to 70 degrees F within 2 hours and 41 degrees F within 4 hours).
3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination through the proper storage of raw meats. Education was provided to the PIC to improve raw meat storage to reduce potential contamination. Raw meats can not be stored over RTE foods.
3717-1-02.4(B)(2)(d) / PIC: Demonstration of Knowledge - Explaining relationship between maintaining proper time/temperature of TCS food and prevention of foodborne illness
Critical PIC unable to demonstrate knowledge of foodborne disease and the significance of maintaining time/temperature controlled for safety food. Improper use of time as a public health control TILT policy (time in lieu of temperature) for four hours. Multiple TCS foods (lettuce, sprouts, milk, shrimp, noodles) were left along the preparation table without time stamping or temperature control. The foods were holding over 50 degrees F. There is currently no written policy and a potential policy has not been approved. The PIC could not describe a proper TILT policy and lacked proper knowledge. Education was provided to the PIC about a potential application of a proper TILT policy. If a TILT policy is going to be used the FSO must draft a written procedure, get the procedure approved, post the procedure, train the staff, and follow the procedure. TCS foods can potentially be left without temperature control for up to four hours if the containers are time stamped and discarded after four hours.
3717-1-02.4(B)(2)(m) / PIC: Demonstration of Knowledge - Identifcation and proper use of poisonous or toxic materials
Critical PIC unable to demonstrate knowledge of storage, labeling, and use of toxic materials in the kitchen. Education was provided to the PIC about proper storage, use, and labeling of chemicals.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed a high number of critical violations (date marking, TILT, chemicals, storage, ware washing, cooling, etc.) indicating a lack of proper employee training. Education was provided to improve food safety.
3717-1-02.4(B)(2)(k) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical PIC unable to demonstrate knowledge of cleaning and sanitizing. Ware wash procedures are not being followed correctly. Education was provided to the PIC about proper ware washing. Food contact utensils used for TCS foods (tongs, rice scoop, deli slicer, etc.) shall be ware washed at least every four hours. A proper sanitizer solution is required to be included with a wash, rinse, sanitize, air dry procedure.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw meats (beef, eggs, pork, chicken) were stored over RTE foods (fruit, vegetables, noodles, etc.) in the cold holding units. Education was provided to the PIC about properly storing raw meats under RTE foods.
3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Equipment and utensils contacting TCS food not cleaned every four hours. PIC unable to demonstrate knowledge of cleaning and sanitizing. Ware wash procedures are not being followed correctly. Education was provided to the PIC about proper ware washing. Food contact utensils used for TCS foods (tongs, rice scoop, deli slicer, etc.) shall be ware washed at least every four hours. A proper sanitizer solution is required to be included with a wash, rinse, sanitize, air dry procedure.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean (deli slicer). Education was provided to the PIC about proper cleaning for the deli slicer. The slicer is required to be properly broken down and ware washed after use and at least every 4 hours during use.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Improper use of time as a public health control TILT policy (time in lieu of temperature) for four hours. Multiple TCS foods (lettuce, sprouts, milk, shrimp, noodles) were left along the preparation table without time stamping or temperature control. The foods were holding over 50 degrees F. There is currently no written policy and a potential policy has not been approved. The PIC could not describe a proper TILT policy and lacked proper knowledge. Education was provided to the PIC about a potential application of a proper TILT policy. If a TILT policy is going to be used the FSO must draft a written procedure, get the procedure approved, post the procedure, train the staff, and follow the procedure. TCS foods can potentially be left without temperature control for up to four hours if the containers are time stamped and discarded after four hours.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. The entire kitchen lacked proper date marking (beef, pork, shrimp, lettuce, noodles, etc.). RTE TCS foods require date marking for 7 days from the date of preparation. Education was provided to the PIC about proper date marking procedures.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control TILT policy (time in lieu of temperature) for four hours. Multiple TCS foods (lettuce, sprouts, milk, shrimp, noodles) were left along the preparation table without time stamping or temperature control. The foods were holding over 50 degrees F. There is currently no written policy and a potential policy has not been approved. The PIC could not describe a proper TILT policy and lacked proper knowledge. Education was provided to the PIC about a potential application of a proper TILT policy. If a TILT policy is going to be used the FSO must draft a written procedure, get the procedure approved, post the procedure, train the staff, and follow the procedure. TCS foods can potentially be left without temperature control for up to four hours if the containers are time stamped and discarded after four hours.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods on the menu. Education was provided to the PIC about a proper consumer advisory for the menu.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved bleach sanitizer used on food contact surfaces. Education was provided to the PIC about proper bleach to be used on food contact surface.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. A chemical spray bottle was not labeled. Education was provided to the PIC about proper chemical labeling.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Improper storage of poisonous or toxic materials. Chemical were stored over food storage bags near the walk in cold holding unit. Education was provided and the PIC removed the chemicals from this location.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee beverage container without a lid was stored on the non-designated area of the preparation table.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. Improper use of time as a public health control TILT policy (time in lieu of temperature) for four hours. Multiple TCS foods (lettuce, sprouts, milk, shrimp, noodles) were left along the preparation table without time stamping or temperature control. The foods were holding over 50 degrees F. There is currently no written policy and a potential policy has not been approved. The PIC could not describe a proper TILT policy and lacked proper knowledge. Education was provided to the PIC about a potential application of a proper TILT policy. If a TILT policy is going to be used the FSO must draft a written procedure, get the procedure approved, post the procedure, train the staff, and follow the procedure. TCS foods can potentially be left without temperature control for up to four hours if the containers are time stamped and discarded after four hours.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. A very large pot of beef stock was cooling improperly on the floor of the kitchen with a lid. The PIC was unable to describe proper cooling procedures. Education was provided to the PIC about proper cooling methods (ice bath, smaller containers, chill stick, ice as an ingredient, etc.) to achieve proper cooling (down to 70 degrees F within 2 hours and 41 degrees F within 4 hours).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (spice, oil, sauce, dry goods, etc.).
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The rear door does not self close.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Multiple foods stored on the floor of the kitchen, dry storage, freezer, and walk in cold holding unit.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (bracelets).
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employees not wearing proper hair restraint.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths left on the preparation table outside of sanitizer buckets.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. The rice scoop was stored improperly in stagnant water. The knives were stored improperly between the preparation tables. The bulk food scoop was stored with the "handle" in contact with food.
3717-1-04.8(G)(2) / Kitchenware and tableware - handling.
Knives, forks and spoons that are not prewrapped improperly presented with the handle going in the opposite direction.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Multiple pieces of unapproved equipment used in the kitchen: non-commercial blender; non-food grade hose; unapproved wooden cutting board; re-use of single use food storage containers; improper storage in the cold holding unit for bottled and packaged products only.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Improper disposal of condensation and other nonsewage liquids into the parking lot from the walk in cold holding unit.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Employee food improperly located. Observed an excessive amount of employee food scattered throughout the kitchen and walk in cold holding unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-February-2020
| Comments |
|---|
| A re-inspection will take place 2/10/20 to confirm that violations have been corrected. This inspection will be considered the 30-day inspection. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VII - Protection from Contamination: Observed improper storage of food items. X - Chemical: Observed toxic materials improperly identified, stored and used. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |