3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed hot dogs & open cheese to not be properly date-marked in the walkin cooler.
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. DATE MARK THE HOT DOGS & CHEESE. Correct By: 25-Feb-2016
3717-1-04.4(B) / Cutting surfaces.
Repeat The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized, GREEN, BLUE & RED.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. REPAIR OR REPLACE THE GREEN, BLUE AND RED CUTTING BOARDS. Correct By: 24-Jun-2016
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed spills in the Delfield prep cooler and the microwave ceiling panel is dirty.
Nonfood-contact surfaces of equipment shall be kept clean. CLEAN THE MICROWAVE AND THE DELFIELD PREP COOLER TO PREVENT BACTERIAL GROWTH.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
The ventilation system was not being properly cleaned. The oven hood filters and fire suppression lines have a build up of grease and debris.
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. CLEAN THE HOOD FILTERS AND REMOVE THE GREASE BUILDUP ON THE FIRE SUPPRESSION LINES.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-February-2016
| Comments |
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| Reviewed inspection with bartender, Crystal & Loren. Reduce level to risk level III. |