No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 13-August-2014
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-02.2(C)/Hands and arms: when to wash 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(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. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. 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. |
| 3717-1-04.5(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. |
| Comments |
|---|
| All violations from the initial inspection have been corrected. Management was able to produce documentation that the grease trap was serviced on 7/10/14. Continue to maintain the facility and equipment clean. Continue to monitor the food temperatures in the open food preparation cooler. |