3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Observed sliced lettuce and tomatoes marked to expired at 2:30pm at 9am. These products were cut at 8:30a and should be marked to expire at 12:30pm. The person-in-charge remarked all of these products.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-03.4(A) / Frozen food - temperature and time control.
Foods in frozen storage exhibit signs of thawing in the walk-in freezer and slide freezer.
Stored frozen foods shall be maintained frozen.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed torn gasket on the True prep table. 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 walk-in freezer and slide freezer by the Silver King freezer not properly keeping frozen foods frozen. 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.
The walk-in freezer door needs repaired. It is currently unable to stay shut due to missing hinges. 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)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Observed sticker residue on clean dishes. Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up on the grease tank. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed several to go containers not properly inverted to help prevent contamination. 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.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs that were not properly shielded or coated where required in the storage area.
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 baseboards needing repaired in the kitchen by the back door. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
Observed multiple area's in the kitchen and dinning area with ceiling tiles, ceiling drywall, ceiling fixtures (rusty) that are in need of repair. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed the walls, ceiling and floors needing a good cleaning in the kitchen. Observed a build-up of dirt and debris.
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(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed multiple vents in the kitchen and dinning room with visible build-up. Dust from the vent has spread to the ceiling. The ventilation system was not being properly cleaned.
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.
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Repeat Observed the presence of dead insects in several light lenses.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-November-2016