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 macaroni salad was not date marked in the walk in cooler.
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.
DATE MARK THE MACARONI SALAD AND OTHER PREPARED TCS FOODS. Correct By: 05-Oct-2015
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty. The slicer is dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
CLEAN THE SLICER MORE THOROUGHLY. OBTAIN CLEANING INSTRUCTIONS FROM THE MANUFACTURER TO SEE WHAT CAN BE TAKEN APART TO CLEAN. Correct By: 05-Oct-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 drains from the ice machine have been knocked askew.
To prevent contamination, 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).
REPAIR AND READJUST THE DRAINS FROM THE ICE MACHINE SO THAT THERE IS AN AIR GAP. Correct By: 05-Apr-2016
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Handwashing sink is being used for purposes other than handwashing. The hand sink was used to drain spaghetti.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
ONLY USE THE HAND SINK FOR WASHING HANDS. DRAIN FOOD IN THE 3 COMPARTMENT SINK UNTIL AND IF A VEGETABLE SINK IS INSTALLED. Correct By: 06-Oct-2015
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. The ice cream boxes were on the floor in the walk in cooler.
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.
STORE THE ICE CREAM BOXES IN THE WALK IN COOLER ON RACKS AT LEAST 6 INCHES OFF OF THE FLOOR. Correct By: 12-Oct-2015
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed. Hamburgers were thawing under the grill.
TCS food shall be thawed as required in this rule.
THAW HAMBURGERS IN THE COOLER A DAY OR 2 BEFORE USE. Correct By: 05-Oct-2015
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The cabinet door and the cup holder are dirty.
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.
CLEAN THE CABINET DOOR TO THE HAND SINK AND THE CUP HOLDER. BOTH OF THESE ITEMS NEED TO BE PAINTED OR SEALED. Correct By: 05-Apr-2016
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The hand sink is scratched up and stained.
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 HAND SINK WITH A STAINLESS STEEL SINK. IF THERE IS ROOM, INSTALL A VEGETABLE PREP SINK. Correct By: 05-Apr-2016
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. The hand sink is dirty.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CLEAN THE HAND SINK. Correct By: 06-Oct-2015
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. The lids and berry mix were store on the floor in the dry storage closet.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
STORE THE LIDS AND OTHER FOOD CONTAINERS AT LEAST 6 INCHES OFF THE FLOOR. Correct By: 12-Oct-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The floor under the equipment is dirty.
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 UNDER THE EQUIPMENT. THE FLOOR MUST BE CLEANED MORE FREQUENTLY THROUGHOUT THE SEASON. Correct By: 12-Oct-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-October-2015