3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The gravy and mac salad in the walk in cooler was 46 degrees.
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.
ADJUST OR REPAIR THE WALK IN COOLER SO IT WILL MAINTAIN FOOD TEMPERATURES AT OR BELOW 41 DEGREES. Correct By: 20-Jul-2015
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The spray nozzle before the dishwasher hangs below the rim of the sink.
To prevent contamination of the water supply with pathogens that could cause a waterborne illness, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
ADJUST THE HEIGHT OF THE NOZZLE SO IT HANGS ABOVE THE RIM LEVEL. UNTIL IT IS FIXED, HANG UP THE NOZZLE BETWEEN USES. Correct By: 27-Jul-2015
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. The condenser is dripping onto boxes in the walk in freezer.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
REPAIR THE FREEZER SO WATER DOES NOT DRIP ONTO FOOD BOXES. UNTIL REPAIRED PLACE A PAN UNDER THE DRIP OR MOVE FOOD FROM UNDER THE DRIPPING TO PROTECT FOOD. Correct By: 20-Jul-2015
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed outdoor refuse containers without tight fitting lids, doors, or covers. The dumpster side door was left open.
Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers.
KEEP THE DUMPSTER DOORS CLOSED. Correct By: 20-Jul-2015
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. There are 2 lights out under the hood in the kitchen.
The physical facilities shall be maintained in good repair.
REPAIR THE LIGHTS UNDER THE HOOD. Correct By: 27-Jul-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of mold on the walls and ceiling in the dishwasher room.
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 MOLD OFF THE WALLS AND CEILING IN THE DISHWASHER ROOM. Correct By: 27-Jul-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-July-2015
| Comments |
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| When recording the cooler temperatures, take action if the cooler temperature is above 41 degrees. 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. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (EVERYTHING IS COOKED TO 170), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41, 135), date marking (3 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), storage order (RAW MEAT LOWER), and highly susceptible population (NO UNDER COOKED, SEED SPROUTS, UNPASTEURIZED). |