3717-1-03.4(I)(3) / Time as a public health control - six hour time limit
Critical Corrected During Inspection Did not observe a time of expiration on the cheese. Person-in-charge put a time of expiration on the cheese. Observed improper use of time as a public health control for up to six hours.
To prevent the growth of pathogens, if time alone is used for up to six hours: (a) The food shall have an initial temperature of 41° F or less when removed from temperature control, and shall not exceed 70° F within a maximum of six hours; (b) The food shall be monitored to ensure the warmest portion of the food does not exceed 70° F during the six hour period, unless an ambient temperature is maintained that ensures the food does not exceed 70° F; (c) The food shall be marked or otherwise identified to indicate: the time that the food is removed from 41° F or less cold holding, and the time that is six hours past the point in time when the food is removed from temperature control; (d) The food shall be: discarded if the temperature exceeds 70° F; cooked and served, served at any temperature if ready-to-eat, or discarded, within six hours from the point in time when the food is removed from temperature control; and (e) The food in unmarked containers or packages, or marked to exceed a six-hour limit shall be discarded.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical 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.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed several cracked plastic cracked plastic dishes and lids. These pans can no longer be 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(I) / Nonfood-contact surfaces - materials.
Observed the shelf in the cooler under the front cooler rusty. This shelf can no longer be cleaned properly.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed a torn gasket on the walk-in 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.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-July-2016