3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Corrected During Inspection Observed vegetable beans and beef ravioli cans with dents on the seals. Person-in-charge removed them 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.
3717-1-04.2(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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed build-up on the floor in the dishwasher room and under the stove/ fryer area.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unused equipment in the kitchen.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-October-2016
| Comments |
|---|
| This firm is currently cooking, cooling and reheating and will be moved to a risk level IV on March 1, 2017. |