3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The temperature of the two prep coolers were 44 degrees.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. To prevent the rapid grow of pathogens that could cause a foodborne illness,
ADJUST THE PREP COOLERS TO 41 DEGREES OR LESS. THIS WAS DONE AT THE TIME OF INSPECTION AND THE TEMPERATURE WAS 37 DEGREES AND 39 DEGREES AFTER 20 MINUTES. Correct By: 05-Jun-2014
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized. The dishwasher was not dispensing sanitizer.
Equipment food-contact surfaces and utensils shall be sanitized.
REPLACE THE SANITIZER BUCKET FOR THE DISHWASHER. THE SANITIZER BUCKET THAT IS IN USE IS EMPTY. Correct By: 05-Jun-2014
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed floors, walls, and/or ceilings that were not constructed of approved materials. There was foil and cardboard on the shelves.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture.
REMOVE THE FOIL AND CARDBOARD FROM THE SHELVES.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. The hand washing sign in the men's bathroom is missing.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
REPLACE THE HAND WASHING SIGN IN THE MEN'S BATHROOM. Correct By: 09-Jun-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The following areas were dirty. Hand sink, Steam table, microwave oven, walk in cooler floor, floor outside of the walk in cooler, and under equipment.
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.
CLEAN THE FOLLOWING AREAS MORE FREQUENTLY: HAND SINK, MICROWAVE OVEN, WALK IN COOLER FLOOR, FLOOR OUTSIDE OF THE WALK IN COOLER, WALLS BEHIND THE TRASH CAN, AND THE FLOOR UNDER THE EQUIPMENT. Correct By: 16-Jun-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-June-2014
| Comments |
|---|
| FOOD DEFENSE - A food defense booklet (NYSHD’s Food Defense Strategies) and possible vulnerable points to protect food from intentional contamination were briefly discussed. (Facility security, employee training and restrictions, and food storage, handling, and control were reviewed) |