3717-1-02.4(C)(8) / Person in charge: duties - ensure employees are rapidly cooling TCS foods.
Critical Repeat 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.
Critical Repeat 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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical 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.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Repeat 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.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat 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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
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.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat 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.
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: 30-August-2016
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(C)(12)/Person in charge: duties - ensure employees are not contacting food w/ bare hands The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands. To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
| 3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed an employee cut a lime and scoop nachos without gloves on. Observed food employee touching ready-to-eat food with bare hands. To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. |
| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed raw chicken stored on top of cheese (ready to eat) in the walk-in cooler. Observed food that was not properly protected from contamination by separation, packaging, and segregation. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. |
| 3717-1-03.2(J)/Food contact with equipment and utensils Observed the ice scoop handle touching ice in the main pop machine. Observed food in contact with an unclean surface or linens. To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. |
| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed several food items uncovered in both reach in coolers, walk-in cooler and stand-up freezer. Foods need covered to help prevent contamination. Observed improper storage of food items. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed serveral ready to eat foods without a date of expiration. Cheese sauce, salsa, cooked chicken, cooked beef, shredded cheese, shredded lettuce etc. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition. Observed vents with visible build-up expecially the one over the nachos. 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. |
| 3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed bowls and lids being stored on the ground in the storage room. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the small make table holding the raw meats not properly keeping the foods at 41F or less. This unit needs serviced. Excess water build-up was on the bottom of the 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. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed multiple food items in the small reach in cooler and walk-in cooler not at the correct temperature. This units need serviced. Also sour cream in a bag was sitting out in room temperature at 70F. 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. |