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. There were two soup cans that were dented sharply on the seam.
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. To prevent the growth of pathogens that could cause a foodborne illness,
DISCARD OR DO NOT ACCEPT DENTED CANS OR FOOD IN DAMAGED PACKAGES. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY DISCARDING THE CANS. Correct By: 16-Aug-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Some of the prepared TCS food in the walk in cooler was dated with the date of preparation.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. To prevent confusion as to when food must be used by or discarded by, which could lead to outdated food being served and pathogen growth that could cause a food borne illness,
DATE MARK TCS FOOD WITH THE LAST DATE OF USE. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY PLACING THE LAST DATE OF USE OF THE FOOD CONTAINERS. Correct By: 16-Aug-2014
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
Critical A thermometer capable of accurately measuring the temperature of thin foods was not available. The thin probe thermometer was not available to the cooks.
A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods. To ensure food is properly cooked, cooled, and heated,
PROVIDE A THIN PROBE THERMOMETER. Correct By: 17-Aug-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 pressure gauge on the dishwasher is not working.
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.
REPAIR OR REPLACE THE PRESSURE GAUGE ON THE DISHWASHER AND ENSURE THE PRESSURE ON THE FINAL RINSE IS BETWEEN 15 AND 25 PSI. Correct By: 23-Aug-2014
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
CorrectedDuringInsp Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Disposable trays were stored on the floor.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
STORE ALL FOOD UTENSILS, EQUIPMENT, AND CONTAINERS AT LEAST 6 INCHES OFF OF THE FLOOR. Correct By: 16-Aug-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-August-2014
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| FOOD DEFENSE - A food defense booklet (NYSHD’s Food Defense Strategies) and possible vulnerable points to protect food from intentional contamination were briefly discussed. (Facility security, employee training and restrictions, and food storage, handling, and control were reviewed). NOTE: An employee of Crestwood must be present when food is delivered so that it can be checked. Check food for damaged packaging, proper temperatures, if it is from an approved source, and if it is protected from contamination. |