3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat Observed no approved backflow prevention device for the water supply to the Bunn Coffee brewing equipment at the time of inspection.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO. Provide a proper back flow prevention device on water line to the Coffee brewing equipment.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items at the time of inspection. Observed ready to eat perforated (holes) bags of cut leafy greens (triple rinsed field greens) were not being stored (in the reach-in cooler in room 214) in a method that prevents contamination at the time of inspection.
To prevent contamination, ready to eat foods in perforated bags shall be transferred into an approved container or bags shall be stored in proper containers that protects the bags from contamination. Verify that the cut leafy greens is a ready to eat product from the supplier and provide documentation. If perforated bags are not properly stored or not labeled prewashed, the cut leafy greens shall be properly washed before serving. Observed the field greens are properly stored once in the main preparation area.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed non-commercial rice cooker at the time of inspection. Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency (NSF or equivalent). Replace rice cookers with equipment that meets the requirements of this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed door seal on the smoothie/juice cold holding equipment to be damaged at the time of inspection. Observed doors to this equipment were not closing properly and in need of adjustment. Equipment and/or components are not maintained in good working order.
To maintain the equipment in proper working order, repair/replace the door seal. Repair the doors to close properly. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service cups are re-used as scoops for the feta cheese.
To prevent contamination, single-service and single-use articles may not be reused. Only utensils with handles (that can be properly stored with handles not contacting foods) shall be used. Utensils shall be able to be properly ware washed. Discontinue using single cups as scoops.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces (interior of reach-in cold holding equipment and door seals) at the time of inspection.
To prevent contamination to foods and contact surfaces, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the above locations in all equipment. Recommend developing a cleaning schedule.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed multiple opened windows without proper protection against the entry of insects and pests at the time of inspection.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodent. The openings shall be protected against the entry of insects and rodents by sixteen mesh to one inch (sixteen mesh to 25.4 millimeters) screens or properly designed and installed air curtains to control flying insects or other effective means. Discontiune opening windows to cafe and lounge until proper protection against pest entry is provided. Manager closed the window at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-February-2018
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| Products shall not be "married" to ensure proper date marking occurs unless a policy is developed and implemented. Foods being picked up from local licensed facilities shall have a written procedure and plan in the facility to ensure proper measures are taken. Door to room 214 should be kept closed and locked if no one is present. Cold holding equipment may also be locked if room needs to remain open. Ensure bulk soups are cooled properly to prevent the growth of pathogens by: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. The violations documented on this report will be checked during next standard inspection. |