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. OBSERVED: No date marking on TSC FOODS. 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. CORRECTED: Manager has a paper system how they date mark items.f
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. Correct By: 02-Jul-2018
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials. OBSERVED: Toxic materials stored in rest-rooms . Store so the public does not have access to the chemicals. Either remove from those areas & store properly or provide a locking cabinet.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. . Correct By: 02-Jul-2018
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
CorrectedDuringInsp Observed improper storage of food items. OBSERVED: Cheese chunks in walk in cooler on the floor & onions in front of the walk in cooler stored in a box on the floor. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor to prevent a foodborne illness. . Corrected: employee placed food at least 6 inches off the floor.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 29-Jun-2018
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility did not contain a label. OBSERVED; purple Spray bottle in walk in cooler with no label. Any item not in it's original container or even just water in a bottle shall be labeled to prevent a contamination which could cause a food borne illness or chemical poisoning. CORRECTED: employee removed & labeled the purple spray bottle.
Foods shall be labeled as specified in this rule. Correct By: 29-Jun-2018
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED: broken lid on chest freezer next to walk in cooler. Remove or replace with commercial grade freezer.
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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. Throughout facility & in the corners OBSERVED: Dead flies, accumulation of dirt & debris. Clean corners, under 3 compartment sinks, behind equipment(chest freezers) to prevent a food source for pests.
Scrub bathrooms down including light switch plates, Floors in & outside of restrooms are black from non cleaning & maintenace.
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. Correct By: 02-Jul-2018
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-June-2018
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| Gave a RFE/FSO FOOD SECURITY PREVENTIVE MEASURE GUIDANCE BOOKLET & FOOD DEFENSE SELF- ASSESSMENT CHECKLIST Reviewed with Lydia Schneider |