3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employee(s) did not wash hands in situations (before donning gloves) that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Observed the consumer was not properly advised of the risk of consuming raw or undercooked animal foods at the time of inspection due to an incomplete consumer advisory statement.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using a menu advisory.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Include an appropriate disclosure statement to the consumer advisory statement.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed an accumulation of food debris on the food contact surfaces of the deli slicer at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean the deli slicer and provide regular cleaning for all equipment so that it is maintained clean to sight and touch.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Repeat Observed utility service lines and pipes that were improperly exposed at the time of inspection.
To prevent contamination, utility service lines and pipes may not be unnecessarily exposed, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dust on areas of the ceiling in the kitchen, especially on and around utility service lines at the time of inspection. Observed a build-up of dark residue on the wall by the warewashing machine at the time of inspection.
To prevent contamination, 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 walls by the warewashing machine and clean all accumulated dust from the ceiling and utility service lines. Provide regular cleaning that maintains all areas of the facility clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-October-2014