3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Observed bacon without the proper expiration time.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed a bottle of window cleaner being stored next to food.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed fish in the reach in freezer without a proper cover to prevent contamination.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed beef patties being stored directly on the walk-in freezer floor.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a fan in the storage area with visible build-up.
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 guards of the walk-in cooler and walk-in freezer with visible build-up.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(F) / Disposable towels - waste receptacle.
Corrected During Inspection Observed no waste receptacle at the handwashing sink in the kitchen.
A handwashing sink or group of handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Corrected During Inspection Observed employees coats being stored with food products.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Observed a wet mop being stored in mop bucket. Wet mops should be fun to air dry.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-December-2015