3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Did not observe a date of expiration on the chicken, subs, tomatoes etc. 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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed expired meatloaf in the walk-in cooler. Person-in-charge disgarded the product. Ready-to-eat, TCS food that had been date marked was not properly discarded when required.
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)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed visible debris on the potato sliicer. Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.1(D) / CIP equipment - cleanability.
Observed visible build-up on the clean slicer. All clean in place equipment must be washed, rinised and sanitized. The facility's clean-in-place (CIP) equipment was not being properly cleaned and sanitized or monitored.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and (2) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surfaces throughout the fixed system are being effectively cleaned.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of non-commercial equipment. 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.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Observed visible food debris inside the microwaves. Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed a box of cups stored on the floor by the ice machine. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.4(A) / Repairing.
Observed damaged ceiling tiles in the kitchen. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-February-2017