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 an employee begin food preparation tasks without first washing hands 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 to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (tomatoes, salsa, etc.).
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food that had been date marked was not properly discarded when required. Barbacoa was stored in the walk in cooler with a preparation date of 2/8 at time of inspection.
The PIC voluntarily discarded the product at time of inspection. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (coolers, chip warmer, cooking equipment, shelving, etc.).
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Observed food prepared in a container that was not air dried at time of inspection.
To promote proper sanitization, air dry all equipment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Repeat Observed an improperly cleaned storage area for refuse. There was a massive amount of loose trash in the dumpster area at time of inspection.
To prevent health hazards, clean the dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection.
To prevent contamination, clean the floors. 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: 16-February-2018
| Comments |
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| Complaint on 15-Feb-2018 : An inspection was conducted in response to a recent customer complaint. Customer reported feeling ill on 2/13/18, approximately 3 hours after consuming food from Fresco. The PIC stated that no employees have been ill over the last few weeks and that no customers have called in to complain about illness. The sick employee reporting agreement was reviewed at time of inspection. The PIC is very knowledgeable regarding food safety. Proper hair restraint is required for all food preparation employees. Provide additional training to the staff regarding proper hand washing and glove usage. Ensure proper re-heating and cooling procedures are followed. |