3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. The inside of the prep cooler is dirty.
Nonfood-contact surfaces of equipment shall be kept clean. To prevent possible transfer of pathogens to food,
CLEAN THE INSIDE OF THE PREP COOLER MORE FREQUENTLY/THOROUGHLY. Correct By: 04-Apr-2015
3717-1-05.4(B) / Outdoor storage surface.
Outdoor refuse storage surface is not properly constructed, and sloped to drain. The dumpster is placed on gravel.
An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain. To allow for reasonable surface clean up,
MOVE THE DUMPSTER TO THE ASPHALT OR CONCRETE OR INSTALL AN ASPHALT OR CONCRETE DUMPSTER PAD. THE EDGE OF THE PAD SHOULD EXTEND AT LEAST 3 FEET FROM THE DUMPSTER. Correct By: 28-Sep-2015
3717-1-05.4(N) / Covering receptacles.
Observed waste receptacles that were not covered. The dumpster lid was left open.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside. To prevent attracting pests,
KEEP THE DUMPSTER LIDS CLOSED. Correct By: 28-Mar-2015
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. The metal shelves in the dish room are rusty. The wall in the mop room is damaged.
The physical facilities shall be maintained in good repair. To provide a clean, cleanable surface,
REPAIR THE MOP SINK ROOM WALLS AND PAINT THE WALLS IN THE MOP ROOM AND THE WHITE SHELVES IN THE DISH ROOM.
Correct By: 28-Apr-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. The floors in the walk in cooler, around the fryer, and in the dish room are dirty. The ceiling in the dish room is dirty.
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. To prevent attracting pests,
CLEAN THE FLOORS IN THE WALK IN COOLER, AROUND THE FRYER, AND IN THE DISH ROOM. CLEAN THE CEILING IN THE DISH ROOM. Correct By: 04-Apr-2015
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-March-2015
| Comments |
|---|
| PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTE, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHICKEN-165, STEAK-145), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41), date marking (7 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (100 PPM CHLORINE), and storage order (RAW MEAT LOWER). EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE NOT REQUIRED, but encouraged to be certified in Level 1 food Safety. |