3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed blue discharge line from water filter and flexible hose from a water line under the ice machine where directly in the floor drain at the time of inspection.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Blue discharge line from water filter and flexible hose from a water line shall not be directly in the floor drain.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment (juice cold holding and preparation cold holding equipment) did not contain a thermometer, or the thermometer was not correctly placed.
To ensure equipment is properly holding foods at safety temperatures, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit (not on the back wall of the unit). Provide properly located temperature measuring devices in all cold holding units.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on interior of the Ice Scoop holder by the ice machine at the time of inspection.
To prevent contamination to ice, Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ice scoops and scoop holders shall be washed, rinsed and sanitized every 24 hours.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Observed the water filter on the ice machine was serviced as required. Filter last service date was 4/26/2016
To prevent health hazards, a device such as a water treatment device or backflow preventer shall be inspected and serviced in accordance with manufacturer's instructions and as necessary to prevent device failure, and records demonstrating inspection and service shall be maintained by the person in charge. Replace the water filter on the ice machine per the manufactures guidance and provide service records (date the filter).
3717-1-06.4(A) / Repairing.
Observed the ventilation system in the public restroom was not functioning at the time of inspection.
To ensure the restroom is properly vented, repair the ventilation or provide a window that opens.
3717-1-06.4(A) / Repairing.
Observed hand washing sink in food preparation area was clogged and hot water handle was leaking at the time of inspection.
To ensure food employees are able to properly wash hands, the hand washing sink shall be maintained in good repair. Repair the hand washing sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-February-2018
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| Observed food employees were properly washing hands when required too. At least one person in charge per shift of a food service operation shall have level one certification in food protection training. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Observed foods are being date marked but, the expo marker writing is rubbing off of TCS food containers. Recommend using a different dating method. Vegetables and fruits that are delivered in packaging that does not declare foods to be wasted and ready to eat, shall be properly washed before consumed. (Wheat Grass) Raw fruits and vegetables shall be thoroughly washed in water (in the food preparation sink) to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form, except: fruits and vegetables may be washed by using approved chemicals; and whole, raw fruits and veg. intended for washing by the consumer before consumption need not be washed before they are sold. Gloves are not required to be warn when washing raw fruits and vegetables. Hands are required to be proper washed after washing foods and gloves are to be warn when handling ready to eat foods after washing/during preparation. Food employees shall clean their hands and exposed portions of their arms after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking; after handling soiled equipment or utensils; during food prep, as often as necessary to remove soil and contamination and to prevent cross contamination; when 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. Juicing equipment shall be properly washed rinsed and sanitized every 4 hours. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least six inches (fifteen centimeters) above the floor. Critical violations shall be corrected as soon as possible. All violations will be re-checked at the next standard inspection. |