3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. Eggs in the walk in cooler were stored over the butter.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. To prevent cross contamination of food with bacteria that could cause a foodborne illness,
DO NOT STORE EGGS OVER READY TO EAT FOOD. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE BUTTER TO A DIFFERENT SHELF. Correct By: 09-Aug-2014
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. Sausage was stored over ready to eat pizza lunch makers and lunchables
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. To prevent cross contamination of food with bacteria that could cause a foodborne illness,
DO NOT STORE RAW MEAT OR EGGS OVER READY TO EAT FOOD. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE SAUSAGE TO THE BOTTOM SHELF AND THE READY TO EAT FOOD TO THE 2ND AND 3RD SHELVES. Correct By: 09-Aug-2014
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 small island cooler was 42 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 growth of bacteria that could cause a foodborne illness,
ADJUST THE SMALL ISLAND COOLER TO 41 DEGREES OR LESS. THIS WAS DONE AT THE TIME OF INSPECTION AND THE TEMPERATURE DROPPED TO 40 DEGREES. Correct By: 09-Aug-2014
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. The small island cooler did not contain a thermometer
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
INSTALL A PERMANENT THERMOMETER IN THE SMALL ISLAND COOLER Correct By: 16-Aug-2014
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. There is peeling paint located along the back wall at the level of the first shelf in the long open cooler.
The physical facilities shall be maintained in good repair.
SCRAPE OFF THE PEELING PAINT ALONG THE BACK WALL OF THE LARGE OPEN COOLER. Correct By: 16-Aug-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: 30 day
Inspection Date: 09-August-2014
| Comments |
|---|
| Please take care of the peeling paint before this becomes an enforcement issue. |