3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. The sausage was touching the ham package in the walk in cooler. The steak was stored over the lettuce in the walk in cooler.
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. STORE THE RAW MEAT INCLUDING RAW SAUSAGE AND STEAK SEPARATE AND/OR ON LOWER SHELVES THAN READY TO EAT FOOD SUCH AS HAM AND LETTUCE. This was corrected at the time of inspection by moving the meat to different shelves. Correct By: 25-Oct-2014
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 cheese, corn beef, eggs, bacon, and pancake mix was not refrigerated.
To prevent the growth of pathogens, 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. OBTAIN APPROVED COMMERCIAL EQUIPMENT TO HOLD TCS FOOD COLD. DO NOT HOLD TCS FOOD ON THE TABLE TOP WITHOUT REFRIGERATION. UNTIL EQUIPMENT IS OBTAINED, HOLD TCS FOOD ON ICE. Correct By: 25-Nov-2014
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 sliced ham was dated 10-21 and the bologna was not date marked in the refrigerator and 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 HAM AND BOLOGNA WITH THE LAST DATE OF USE. Correct By: 25-Oct-2014
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces were not easily cleanable, or not designed/constructed properly. The foam matting at the bar used to drain cups is not a hard cleanable material.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. REPLACE THE FOAM MATTING AT THE BAR WITH THE HARD TYPE BAR MATTING. Correct By: 01-Nov-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. The potato slicer is dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. CLEAN THE POTATO SLICER AFTER EACH USE. DO NOT USE UNTIL CLEANED. Correct By: 25-Oct-2014
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. Both ice machines appear not to have any air gap between the drain line and the sewer,
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). To prevent a cross connection that may result in contamination of water or ice with pathogens that could cause a waterborne illness, PROVIDE AN AIR GAP ON THE ICE MACHINE DRAINS AND THE SEWER. Correct By: 25-Nov-2014