3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Corrected During Inspection Observed a can of Cambells vegetable beef soup with a dent in the can. Person-in-charge removed it from the shelf.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed the pop nozzels on the pop machine with visible build-up.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Observed sanitizer spay botles being stored on food contact surfaces in the deli.
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. .
3717-1-04.1(D) / CIP equipment - cleanability.
The slicers in the deli should be washed with soapy water, rinsed, sanitized and air dried during the deep cleaning.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and (2) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surfaces throughout the fixed system are being effectively cleaned.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a leak from the fan unit in the produce storage room.
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 several of the self-service cooler cases with visible build-up and food spillage.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the ceiling in the cheese cooler with visible build-up.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed the vent over the bakery hot holding area with visibe build-up.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
[?] Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-April-2016