3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (opened container of hot-dogs) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
3717-1-03.2(R) / Food storage - prohibited areas.
Observed employee foods were stored in an unapproved location at the time of inspection.
To prevent contamination, food may not be stored in areas described in this rule. Employee personal food and beverage items shall not be stored in the same refrigerated used for storing food for the Food Service Operation. Until a employee refrigerator is able to be provided, store a employee person items in a designated container on a designated shelf. The container should be label "Employee Use Only".
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Observed slushy beverage equipment utility service lines and pipes that were improperly exposed or installed at the time of inspection.
Utility service lines and pipes may not be unnecessarily exposed, may not be installed on the floor, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Install all utility lines to be at least 6 inches above the floor to allow floors to be easily cleaned.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors under the reach-in reach at the time of inspection.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-April-2014
| Comments |
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| Equipment food-contact surfaces and utensils shall be sanitized. Provide a sanitizer product that is approved for using in a Commercial FSO. Observed bulk sanitizer container to be empty at the time of inspection. Sanitizer solution was available in a spray bottle. All working utensils at required to be washed, rinsed, and sanitized at least every 24 hours. Utensils and equipment used with TCS foods are to be washed rinsed and sanitized every 4 hours to limit the growth of harmful organisms. This will be re-checked at the next standard inspection and documented accordingly. Employees hands shall be washed upon arrival to work and before donning (handling) clean gloves before service. All employees shall be proper trained on the correct ware washing procedure and basics in food safety. Test strips shall be used each time the sanitizer is mixed. Follow the sanitizer manufacturer directions located on the sanitizer container. At least one Person In Charge shall be present with the proper training at all times that the snack bar is open for business. |