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 milks,creamers,stuffing) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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. The PIC stated items are staff food items.
3717-1-02.2(F)(2) / Fingernails - artificial
Observed food employee with artificial nails and/or polished nails working with exposed food (chicken noodle soup) without wearing intact gloves at the time of inspection.
To prevent contamination, unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. Discontinue working with exposed foods when fingernails are polished without wearing gloves.
3717-1-04.8(F) / Storage - prohibitions.
Observed cleaned and sanitized equipment, utensils, or single-use articles were stored in a prohibited area. Observed beverage cups next to soda dispensing equipment were exposed, paper/plastic plate in the dry storage areas were unprotected at the time of inspection.
To prevent contamination, equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Discontinue storing the items that are listed above unprotected.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-November-2017
| Comments |
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| (1) Cloths that are in use for wiping food spills from tableware shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; The violations documented on this report will be checked during next standard inspection. |