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 sloppy joe was 123 degrees and the chicken noodle soup was 133 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 growth of pathogens that could cause a foodborne illness,
HOLD THESE FOODS AT 135 OR MORE. REHEAT ITEMS TO 165 AND HOLD AT 135 OR MORE. THIS WAS BEING CORRECTED AT THE TIME OF INSPECTION. Correct By: 27-Sep-2014
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Dirty Dishes were in the hand sink.
A handwashing sink may not be used for purposes other than handwashing. To ensure proper hand washing and the transfer of pathogens from soiled hands to food or equipment that could cause a foodborne illness,
REMOVE THE DISHES FROM THE HAND SINK IN THE KITCHEN. USE ONLY FOR WASHING HANDS. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY REMOVING THE DISHES. Correct By: 27-Sep-2014
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical CorrectedDuringInsp Observed improper display or storage of poisonous or toxic materials offered for retail sale. The insect spray was in the kitchen.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. To prevent contamination of food with toxic substances that could cause poisoning,
STORE POISONS IN A ROOM SEPARATE FROM THE KITCHEN OR OTHER FOOD AND UTENSIL STORAGE AREAS. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING SPRAY TO THE CLOSET IN THE DINING ROOM. Correct By: 27-Sep-2014
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Food was on the floor in the walk in freezer, walk in cooler, dry storage, and utility closet.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
STORE ALL FOOD OFF OF THE FLOOR EVEN WHEN IT IS IN A BOX. Correct By: 28-Sep-2014
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Cups were stored on the floor.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
STORE CUPS OFF OF THE FLOOR EVEN WHEN THEY ARE IN BOXES.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-September-2014