3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. There were several cold holding displays that were not holding TCS foods at 41 degrees F or below: Cottage Cheese Case (46.7 degrees F Sweet Cream Butter/47 degrees F/ 44.1 degrees F Blue Bonnet oil spread); Lunch Meat Bunker (Lunchables 45-47 degrees F/ Oscar Mayer Honey Chopped Ham 48 degrees F); Ham Bunker (Jenni -O Turkey Ham 44- 47 degrees F); and Cheese Bunker (Mild cheddar cheese shredded 47 degrees F/ American Singles 44.5 degrees F).
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. The above mentioned food items, as well as other TCS foods displayed in those cases were voluntarily discarded by operator. The operator had the units begin to be serviced during inspection. Correct By: 18-Aug-2014
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food that had been date marked was not properly discarded when required. There was a bag of pepperoni in the bakery cooler that was date marked but kept in use beyond the 7 day allowance period.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked wtih a date or day that exceeds the time and temperature combination as required in this code.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. No detectable quarternary ammonium compound solution was producable at the 3 Compartment sink in the Fruit/Veggie prep area.
A quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F and a concentration as specified and as indicated by the manufacturer's use directions included in the labeling. Have sanitizing dispensing unit serviced. Correct By: 18-Aug-2014
3717-1-08.3(H) / Special requirements: bulk water machine criteria - Sampling
Critical Water dispensed from bulk water machine has not been sampled at the required frequency, and/or sample results were not retained at the facility. The most recent biannual records were not available for review during time of inspection.
The water dispensed from bulk water machines shall be sampled at least semi-annually for coliform bacteria. Sample results shall be retained at the FSO or RFE for review by the licensor. Correct By: 18-Aug-2014
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths.Single use disposable wiping clothes are being used more than once to wipe up spills in the deli area.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed. Frozen General Tso's packets were found being thawed in a bucket of water inside the hot holding unit for whole chickens.
TCS food shall be thawed as required in this rule.
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food display for customer self-service was not properly labeled. There was no booklet/posting of the ingredients list for the self-service donut display. Corrected.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
3717-1-04.1(J) / Ventilation hood systems - filters.
Filters or other grease extracting equipment is not designed to be cleaned or replaced. One of the filters over the deep fryer was missing.
Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Replace missing filter.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. The self-service salad case, and Kraft Cheese singles case did not have thermometers. Addtionally, the Pizza Case, Self Serv and Service Case of Salads need to have their thermometers relocated.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The dishwasher unit temperature gage was consistently reading 176 degrees during the wash/sanitizer cycle.
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. Have this gage adjusted/repaired so that is accurately reads the hot sanitizer temps requried per data plate (180 - 194 degrees F).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Observed accumulation of soil residue on nonfood-contact surfaces of bakery oven and fan guards in the walk-in freezer.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of ice on the walk-in cooler in the bakery area and the walk-in freezer in the sea food.
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. Please clean/remove ice build up.
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. There were a couple of mops in the back room storage area that were resting on the ground and not hanging properly.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
[?] Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-August-2014