3717-1-03.1(L) / Package integrity - specifications for receiving
Critical CorrectedDuringInsp Observed food in packaging that does not appear to protect it from contamination. A can of (possibly mixed fruit) was severely dented on the top seam.
To prevent adulteration, food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
DISCARD THE DENTED CAN. THE CAN WAS SET ASIDE AT THE TIME OF INSPECTION. Correct By: 06-Dec-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 vegetable beef soup was 121 degrees on the steam table.
To prevent the growth of pathogens that could cause a foodborne illness, 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.
REHEAT THE SOUP TO AT LEAST 165 DEGREES AND HOLD HOT AT 135 OR MORE. THE SOUP WAS REHEATED AT THE TIME OF INSPECTION. Correct By: 06-Dec-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. The dates on the eggs and gravy were the day of preparation.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
MARK THE FOOD ITEMS WITH THE LAST DAY OF USE. THE PIC AGREED TO CHANGE THIS AFTER THE MEAL WAS SERVED AND CHANGE PRACTICE THERE AFTER. Correct By: 06-Dec-2014
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. The roaster is not approved for use in the kitchen.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
REPLACE/REMOVE THE ROASTER. USE ONLY APPROVED EQUIPMENT (NFS CERTIFIED EQUIPMENT IS APPROVED). Correct By: 06-Dec-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The thermometer in the two door cooler was not accurate.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
REPLACE THE THERMOMETER IN THE TWO DOOR COOLER SO TEMPERATURES CAN BE ACCURATELY MONITORED. Correct By: 13-Dec-2014
3717-1-06.2(I)(3) / Lighting - intensity
CorrectedDuringInsp The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. The lights over the steam table were not turned on.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
KEEP ALL LIGHTS ON DURING FOOD PREPARATION. Correct By: 06-Dec-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-December-2014
| Comments |
|---|
| 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. The certificate for the PIC at the time of inspection was available for review. FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) was provided and reviewed. |