3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (gyro meat, ham) were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, all TCS food held in the walk-in cooler shall be held at 41°F or less. Correct By: 11-Dec-2014
3717-1-05(H) / Capacity.
Critical Repeat Observed the water source and system is not of sufficient capacity at the time of inspection to meet the peak hot water demands based on FDA guidance.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the RFE.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment (walk-in cooler) was not maintained in good working order at the time of inspection.
To ensure that it continues to function properly and hold food at an acceptable temperature, the walk in cooler 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.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation from walk-in refrigeration units and air conditioner at the time of inspection.
Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Ensure condensate drain lines for refrigeration equipment is air-gapped at least 2" to protect against backflow contamination.
3717-1-06.4(A) / Repairing.
Repeat Observed the door and door seals for the walk-in cooler were in need of repair at the time of inspection.
The physical facilities shall be maintained in good repair. Repair/replace the damaged door and seals for the walk-in cooler.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 10-December-2014
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-03.2(R)/Food storage - prohibited areas. Observed food in the walk in freezer was stored in an unapproved location (under dripping condensate) at the time of inspection. To prevent contamination, food may not be stored under lines on which water has condensed. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (gyro meat, sausage, ham) at the time of inspection that were held refrigerated for more than 24 hours were not properly date marked. 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. |
| 3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. Observed ready-to-eat, TCS food (cooked rice) at the time of inspection that had been date marked and was not properly discarded when required. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule. |
| 3717-1-03.4(I)(1)/Time as a public health control - written procedures Observed time as a public health control was being used for garlic butter without the proper written procedures at the time of inspection. To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the RFE, and made available to the licensor. |
| 3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans. Observed cooking pan surfaces were dirty at the time of inspection. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris on floors inside the walk-in cooler at the time of inspection. To reduce sources of contamination that may also attract pests, 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. |