3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Repeat The person in charge did not ensure that employees are properly sanitizing equipment or utensils because no test kit was available.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Repeat Observed the clean slicer with visible food debris. Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed two non commercial microwaves in the kitchen. 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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat There is no test kit available for measuring the concentration of the sanitizer at the 3 bay sink (chlorine) and dishwasher (quat).
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed build-up on the fan in the dishroom. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 15-July-2016
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed potatoes being stored on the floor. Observed improper storage of food items. 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 sliced tomato, lettuce etc being kept cold with ice. The ice was not cooling the food correctly. Sliced tomatoes were 59F and sliced tomatoes were 47F. Discuessed with the person-in-charge to move these items to the make table. TCS foods were not being held at the proper temperature. 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. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed ready to eat foods, green beans, lunch meats, baked potatoes etc being stored without a date of expiration. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. 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. |
| 3717-1-04(A)/Multiuse utensils and food contact surfaces - material characteristics. Observed cracked plastic dishes that can no longer be washed rinsed and sanitized properly. Equipment and/or utensils contain improper materials. To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. |
| 3717-1-04(A)/Multiuse utensils and food contact surfaces - material characteristics. Observed food being stored in single use plastic containers. Equipment and/or utensils contain improper materials. To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. |
| 3717-1-04.1(Y)/Temperature measuring devices. Did not observe a thermometer in the beer cooler holding the half and half. Cold holding equipment did not contain a thermometer, or the thermometer was not correctly placed. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed build-up inside the ice-machine. Equipment food-contact surfaces or utensils are dirty. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink at the bar. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. |
| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to demonstrate proper knowledge of food safety cooking, cooling and reheating procedures. 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. |