3717-1-03.4(C) / Thawing - temperature and time control.
Observed a package of mac and cheese thawing hot water. Person-in-charge voluntarily threw away the product. TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule.
3717-1-03.5(C)(3) / Food labels - bulk food
Repeat Corrected During Inspection The ingredient book for the donut and bread case was not in plain view of the consumer. Person-in-charge moved the book.
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(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed one of the hot holding case door, in the deli, that needs repaired. This door is no longer easily cleanable. 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.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat There is no test kit available for measuring the concentration of the sanitizer in the produce department.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a torn gasket on the dairy cooler door. Equipment and/or components are not maintained in good working order.
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)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up around the sprayers in the produce area. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up in the self-service dairy shelves. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat Observe a broken paper towel dispenser at a handsink in the deli. Another paper towel in the deli was not properly working as no hand towels were available. Observed no towels or hand drying device at the handwashing sink(s).
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.
3717-1-06.2(F) / Disposable towels - waste receptacle.
Observed no waste receptacle at one of the handwashing sink in the deli.
A handwashing sink or group of handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed dust build-up on the ceiling above the produce area.
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.