3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The temperature of the under counter cooler under the make station was 43 degrees.
To prevent the growth of pathogens that could cause a foodborne illness, 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.
ADJUST THE TEMPERATURE OF THE COOLER TO 41 DEGREES OR BELOW. The temperature was adjusted at the time of inspection and was 33 degrees after about 15 minutes. Correct By: 01-Nov-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. The drains under the pop machine were below the rim of the floor drain.
To prevent contamination of water or ice with pathogens that could cause a waterborne illness from a cross connection, 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).
ADJUST THE DRAIN LINES FROM THE POP AND ICE MACHINES SO THEY ARE AT LEAST AN INCH ABOVE THE LEVEL OF THE FLOOR. Correct By: 08-Nov-2014
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Food boxes are stored on the floor in the walk in freezer.
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 FOOD BOXES OFF OF THE FLOOR AT LEAST 6 INCHES IN THE WALK IN FREEZER. Correct By: 08-Nov-2014
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. The thermometer in the under counter cooler under the make station is broken.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
REPLACE THE THERMOMETER IN THE COOLER UNDER THE MAKE STATION. Correct By: 08-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-November-2014
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| NOTE: Use the sanitizer test strips regularly to check sanitizer strength. LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE REQUIRED to be certified in Level 1 food Safety. Reportedly, the PIC is Servesafe Certified. The certificate for the PIC at the time of inspection was not available for review. Keep certificate on file at the facility or better yet post certificates on the wall. FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) will be provided. |