3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical CorrectedDuringInsp The person in charge did not ensure that employees are properly sanitizing equipment or utensils. OBSERVED: Zero sanitizer in 3 compartment sink and Dishwasher. To prevent a foodborne illness warewashing areas shall have the proper sanitizer to properly sanitize and reduce pathogens. Hand sanitize in 3 compartment sink .
CORRECTED: OWNER put bleach in 3 compartment sink to sanitize checked at 200 ppm
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Correct By: 22-Jan-2018
3717-1-02.4(C)(2) / Person in charge: duties - ensure unnecessary persons are not allowed in food prep or storage areas.
Critical CorrectedDuringInsp The person in charge did not ensure that persons unnecessary to the operation were not present in food prep or storage areas. OBSERVED:A child in the food prep area. To prevent the contamination of food. Only persons necessary to the operation shall be in food prep areas. CORRECTED:Child left the food prep area.
To prevent contamination, the person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized. Correct By: 22-Jan-2018
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. OBSERVED: Raw eggs in prep table behind raw lettuce. To prevent a cross contamination eggs shall be where they can not drip or contaminate raw or ready to eat foods. Move eggs to a different location. CORRECTED: employees placed raw eggs in front of raw ready to eat foods to not contaminate
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 22-Jan-2018
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. OBSERVED : Pre-made , prepackaged foods that were not date marked to indicate the date by which the food shall be consumed or discarded in all refrigeration units CORRECTED: employees dated the food
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: 22-Jan-2018
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. OBSERVED: working containers of sauces with no common name. To prevent the use of a food with an allergen. All food not in their original containers shall be marked with its common name
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. OBSERVED: Paper towel holder with dirt and grease. So employees can properly dry their hands and not recontaminate hands. All non food contact surfaces shall be clean.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
CorrectedDuringInsp Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. OBSERVED: Zero sanitizer in 3 compartment sink and dishwasher. To reduce the pathogens which could cause a foodborne illness. All ware washing shall have proper ppm of sanitizer. CORRECTED: owner got dishwasher & 3 compartment sink with at least 200 ppm of chlorine sanitizer.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Correct By: 22-Jan-2018
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and 30 day
Inspection Date: 22-January-2018
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| Reviewed with Angela Kocaman |