3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (lettuce, rice, gyro meat, etc.).
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed multiple pieces of dirty equipment at time of inspection (ice machine, dough mixer, can opener blade, knife storage block).
To prevent contamination, thoroughly clean the equipment. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. Observed multiple containers of wing sauce without labels at time of inspection.
To prevent health hazards, label all bottles of wing sauce. 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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat There is no test kit available for measuring the concentration of the sanitizer. Observed the RFE without test kits at time of inspection.
Provide test kits for the bar and kitchen. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed the lid to the preparation cooler damaged at time of inspection.
To prevent health hazards, repair the lid. 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.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles at time of inspection (buckets).
To prevent health hazards, discontinue the re-use of buckets for food storage. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (pizza oven, preparation coolers, shelving, etc.).
To prevent contamination, thoroughly clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the following floor areas at time of inspection: bar floor, storage area floor, walk in floors, and the floors of the preparation areas.
To prevent health hazards, thoroughly clean the floors. 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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-November-2017
| Comments |
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| Food defense was discussed with the PIC and handouts were provided. The Coca Cola cooler is not permitted to store TCS foods (deli meat, cheese, etc.) per manufacturer label. The wing sauce made with garlic is not permitted to be left out at room temperature. It must be kept below 41 degrees F or above 135 degrees F. Also, a potential time marking policy was discussed with the PIC. |