3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Food employee did not wash hands when required. The employee on the grill station handled raw eggs and changed gloves to handle ready to eat foods without washing hands. Education was provided to improve food safety.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect concentration in the dish machine. The PIC stated that Ecolab would be called to repair the machine.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Observed the presence of a large population of live flying insects. The PIC stated that a pest control contractor was scheduled for 9/27/19.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed two non-commercial freezers in the bake room.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. The main preparation cold holding unit has a broken door seal and interior leak.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (freezer, cold holding equipment, mixer, cooking equipment, exhaust hoods, fans, sinks, preparation tables, microwave, knife rack, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Floors throughout the entire facility are not clean. Multiple areas of facility walls are not clean (over the hood, bake room, and ware wash room).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in required areas. The main food preparation areas where knives and slicers are used does not meet the 50 foot candle requirement.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 01-October-2019
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-02.4(A)(2)/PIC - Level Two Certified Manager Facility does not have an employee with an ODH level two certification in food protection. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. No stocked paper towels at the handwashing sink in the bake room. |
| 3717-1-03.4(I)(2)/Time as a public health control - four hour time limit Improper use of time as a public health control. Multiple items were not properly time marked at time of inspection (eggs, hash browns, batter, cheese, spinach, and butter). The PIC voluntarily discarded the unmarked items at time of inspection. |
| 3717-1-03.5(E)/Consumer advisory. Consumer is not properly advised of the risk of consuming raw or undercooked animal foods on the special menu. The PIC stated that a menu re-print is scheduled. |
| 3717-1-06.1(I)/Light bulbs - protective shielding. No protective shielding on lights over the dish machine. |
| 3717-1-06.2(I)(1)/Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas (dry storage room). |
| 3717-1-04.4(N)(3)/Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Quaternary ammonium sanitizing solution at incorrect concentration in the sanitizer bucket. The employee changed the water in the bucket. |
| 3717-1-04.5(B)(3)/Equipment food-contact surfaces and utensils - cleaning frequency. Equipment and utensils contacting TCS food not cleaned every four hours. The employee stated that utensils are not washed every 4 hours as required. Education was provided to improve food safety. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods not properly date marked. Multiple items did not have a date mark (watermelon, turkey, and salsa). Two items were using an improper eight-day date mark (grits and turkey). Education was provided to improve food safety. |
| 3717-1-03.4(E)/Cooling methods - temperature and time control. Improper method for cooling TCS foods (cooked sausage) in the bake room on a speed rack. |
| 3717-1-03.2(M)/Wiping cloths - use limitation. Improper maintenance of wiping cloths not submerged in the sanitizer bucket. |
| 3717-1-03.2(G)/Washing fruits and vegetables. Raw fruit and/or vegetables not washed or washed improperly. Bananas and sprouts are not properly washed before storage in the main preparation cold holding unit. |
| 3717-1-02.4(B)(2)(g)/PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, date marking, disposition, thawing, cooling, reheating and TILT (time in lieu of temperature). Education was provided to improve food safety. |
| 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 PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, hand washing, glove usage, utensil usage, personal hygiene, and facility maintenance. 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 PIC unable to demonstrate knowledge of proper cleaning. ware washing, and sanitizing. Education was provided to improve food safety. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are unclean (deli slicer, ice machine, cutting board, can opener blade, and sauce bottles). Education was provided to improve food safety. |
| 3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. Ready-to-eat, TCS food not properly discarded when required (turkey with a discard date of 9/19; and salad with a discard date of 9/23). Education was provided to improve food safety. |