3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection Observed queso cheese being stored under the hot holding area at 98F. Person-in-charge threw away the product. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed a torn gasket on the 3 door beverage air cooler. 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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Observed clean plates and single service containers not properly inverted to help prevent contamination.
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.
Repeat Observed several water damaged ceiling tiles in the kitchen and dinning area. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 02-September-2016
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(C)(8)/Person in charge: duties - ensure employees are rapidly cooling TCS foods. The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. |
| 3717-1-03.4(D)/Cooling - temperature and time control. Observed foods that were cooling for more than 6 hours not at 41F or lower. The foods should be placed into tubs 1 inch thick to properly cool down the foods. TCS foods were not cooled using the proper time and temperature parameters. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less. |
| 3717-1-04(A)/Multiuse utensils and food contact surfaces - material characteristics. Observed several plastic dishes with the corners broken off. These dishes can not 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. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the food in the walk-in cooler not at 41F. This unit needs serviced. 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. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed a handwashing sink by the 3 bay sink being used for other purposes than handwashing. Handwashing sink is being used for purposes other than handwashing. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. |
| 3717-1-06.2(B)/Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the bar. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Did not observe any hand towels at the kitchen and bar handsink. 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. |