3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed the grill employee touching RTE foods with the same gloves that were used to touch raw bacon at time of inspection.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed multiple TCS foods (spinach, tomatoes, cheese) cold holding at improper temperatures along the open preparation cooler adjacent to the grill at time of inspection.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Recommend discarding any TCS foods that are not cold holding at 41 degrees F or below.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Observed employee drinking in non-designated area at time of inspection.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed. Observed frozen raw turkey being thawed improperly at time of inspection. Turkey was in the food preparation sink without cool running water.
TCS food shall be thawed as required in this rule.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment in need of a cleaning at time of inspection: near the toaster, areas between the fryer and flat top, surfaces of the ice machine, and the under side of the pass-through window.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, grease, food, and debris at time of inspection along the floors under the preparation tables.
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: 08-August-2014
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| Complaint on 31-Jul-2014 : A follow-up inspection will be conducted on 8/13/14 to confirm that the violations have been corrected. Please provide documentation showing the last time the grease trap was serviced and/or service the grease trap prior to 8/13/14. Ensure that the entire staff washes hands properly and at appropriate times. Ensure that the dipper well is constantly supplied with running water when used to store utensils. Multiple TCS foods (tomatoes, cheese, spinach, etc.) were cold holding at improper temperatures at time of inspection along the open food preparation coolers adjacent to the grill. Highly recommend using an approved procedure for time instead of temperature for food safety for the TCS foods in these specific coolers. A procedure can be submitted for approval prior to 8/13/14. Foods would be permitted to be held above 41 degrees F, then discarded if unsold in 4 hours. Containers would have to be time marked to ensure that they do not exceed the 4 hour limit. |