3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed non-commercial crockpots in the kitchen. Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 29-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(E)/Cooling methods - temperature and time control. Observed improper method for cooling TCS foods. Foods in the walk-in cooler were not below 41F. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed refried beans at 44F and rice 50F in the walk in cooler. 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(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed salad at 54F and potato salad at 46F at the self service cooler by the sub station. 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(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed ham at 46F, turkey 44 and spinach 47F at the sub station. 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. |
| 3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. 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. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the walk-in cooler not properly keeping foods below 41F (in the front by the 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. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the sub station make table not properly keeping foods below 41F. 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)(1)/Cleanliness of equipment food-contact surfaces and utensils. 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. |