3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed a non commercial frigidaire freezer. When this unit needs replaced, replace with an approved commercial freezer.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the gaskets in the walk-in freezer, advantEDGE cooler and true cooler torn. PIC stated the gaskets are on order.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 17-December-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to explain the proper cooking/ cooling and reheating procedures. Gave the PIC a log to keep track of the procedure. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. |
| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed raw bacon being stored over ready to eat foods in the walk-in cooler. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. |
| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed foods not properly covered. (pies in the true cooler, ice-cream in the frididaire, sausage links, sausage patties in the make table by grills and salads and cinnamon rolls in the walk-in cooler etc.). Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed cheese being stored on top of pans in the make table by the grills. The cheese was 50F To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the lid on the flour container using duct tape to keep it intact. 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(A)(1)/Equipment - good repair and proper adjustment. Observed several plastic containers and lids with broken corners. (tea, green beans, muffin lid etc.). 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. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed inside the ice machine visible build-up. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed food debris in the advantage freezer next to the grills. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed the fan guard in the walk-in cooler with visible build-up. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed an employee dumping coffee inside the handsink. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed build-up on the floor under the dishwasher. 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. |
| 3717-1-06.4(F)/Drying mops. Observed a wet mop being stored in a mop bucket. Wet mops should be hung to air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |