3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed an employee taking money and then proceded to out on gloves to prepare food without washing hands. Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed lettuce at 56F. Person-in-charge voluntarly 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.
3717-1-03.4(I)(3) / Time as a public health control - six hour time limit
Critical Repeat Corrected During Inspection Did not observe a time of expiration on the cheese. Person-in-charge started they just removed it from the walk-in cooler and put a time of expiration on the cheese.
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.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed a wiping cloth that was not completely submerged in a sanitizer solution. Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed plastic containers and lids with cracks and broken corners. Non-durable equipment observed.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed a cracked shield inside the walk-in cooler.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.4(A) / Repairing.
Observed damaged floor tiles. 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: Standard
Inspection Date: 16-August-2017
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