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 (milk and eggs in open dairy case cooler were found to be at 48 degrees F.)
To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Manager adjusted the temperature below 41 immediately. Correct By: 08-Jul-2016
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed plastic trays in the meat room that are damaged/cracked.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Replace all cracked/damaged plastic meat trays that are no longer smooth and easily cleanable.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
CorrectedDuringInsp 2 Handsinks were observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Correct By: 08-Jul-2016
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the walkin cooler doors to have peeling paint.
The physical facilities shall be maintained in good repair. Repair/repaint/replace the peeling paint on the walkin cooler door areas so as to be intact, smooth and easily cleanable to prevent bacterial growth.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in the back room produce area and in the milk walk in cooler.
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 milk walkin cooler and under the produce prep area.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard and Complaint
Inspection Date: 08-July-2016
| Comments |
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| Complaint received on 7-18-16: She shops here frequently because it is all she can afford, and she states that the meat she buys from there goes bad (smell & color) within one day. She also puchased macaroni salad with a sell by date of July 26, 2016 and she opened it at home and mold was growing on it. AB Reviewed inspection report with Mike Sherman, Manager. Employee health policy is posted. Reviewed changes to the FOOD CODE FOR 2016, including requirement for vomit/diarrhea clean up procedure, employee documentation of health policy, and requirement for Level II Food Safety Training by March 1, 2017. Note Refrigeration repair man was working on the dairy open case cooler at the time of inspection which may have caused the discrepancy in temperature; however, the temperature dropped below 41 before I left. |