- Raw animal food was not being cooked to the required temperature.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time as required to destroy pathogens that could cause a foodborne illness. Minimum cook temp parameter utilized by operator for poultry was 160F ( learned through conversation). Ensure the minimum cook temp used for poultry is 165F as discussed. 165F for 15 seconds will destroy Salmonella which is the bacteria of concern w/ poultry products.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.Chemicals/cleaning reagents stored above foods in dry goods shelving. All foods should be stored above/separate from chemicals/cleaning reagents as discussed. Foods moved to correct
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10/06/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Person in charge did not demonstrate a good working knowledge of minimum cook temps for the various raw meats/time temp parameters for the cooling/reheating of PHF in bulk. Discussed at length.
- Food is not protected from environmental sources of contamination during preparation.
During preparation, unpackaged food shall be protected from environmental sources of contamination. Used ice cream scoops were held in dipper fountains with the water circulation turned off. Protein rich food residual in tepid water is conducive to bacterial growth without the fountain's stream of water running continuously. The scoops are then used to portion out servings potentially contaminating serving. Fountain was turned on to eliminate risk.
- Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Chemicals/cleaning reagents were found to be stored over foods in dry stroage area of retail operation. Foods moved to comply. Chemicals/cleaning reagents shall be stored below and separate from food stocks to avoid possible contamination in the case of a package rupture etc...
- Critical: Raw animal food was not being cooked to the required temperature.
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule Minimum cook temp for poultry prepared at facility was quoted as 160F. A minimum of 165F is required for poultry products to be thoroughly cooked.
- Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130. Foods sold as a retail item i.e., Buffalo chicken dip shall have an ingredient label as well as the expiration date for the individual package.The prepared sandwhiches and individual pie slices shall be marked w/ an expiration date or the date the sandwhich was made. A maximum of seven days is allowed for such foods to be sold/utilized. Further, ensure store stickers don't cover pertenant information for the consumer i.e., expiration dates etc.. the example of this was the Guggisberg Alps cheese.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean ribbed shelving units and plastic drink liners for shelving in walk in cooler to address dirt/mold/accumulate.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Eliminate gap at back door by providing/replacing door sweep/brush guard. The gap could allow for the access of unwanted pests.
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10/06/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Food employee observed handling ready to eat foods w/ her bare hands. Preparation of foods was halted and staff put gloves on thereafter. Gloves must be worn at all times when handling ready to eat foods. Correct By: 03-Feb-2015
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. PIC was unaware of the minimum reheat temp for PHF when reheated in bulk. All bulk reheats must be heated to a minimum of 165F within 2 hrs as discussed.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. Foods in open display coolers for sale to public i.e.,sandwhiches and prepared foods such as cole slaw potato salad etc... must be marked w/ either the date the food was prepared or the sell by date so as to ensure a wholesome food for the consumer.
- Unsafe food was not discarded or properly reconditioned.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure, to prevent foodborne illness. Cheese in open dsiplay cooler found w/ a sell by date of Oct 2014 and 1/15/2014. Cheese w/ pull date of Oct 2014 had visible mold growth on its exterior. Ensure all dates of expiration are checked regualarly w out dated product pulled accordingly. Cheeses were pulled from unit and were no longer available for sale.
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02/03/2015 | Critical Control Point Inspection |
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide door sweep/brush guard at back door to eliminate gap at bottom of door which as is could allow access to facility from unwanted pests.
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02/03/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing with employees
Ready to eat foods are handled with proper glove, utensil use
Employees are knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were cold held above 41F
PHF's shall be cold held at or below 41F to minimize microbial growth. Refrigeration company will be contacted. Correct By: 14-May-2014
PHF's are properly hot held and date marked. Discussed cooking/cooling/thawing/reheating proceudres
PHF's were properly stored in a manner as to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
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05/14/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=deli meats, deli salads, deli cheese, chicken wings) were holding at 45F to 46F in the deli cooler and 48F in the display cooler.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 14-May-2014
- A label on a food packaged in the RFE or FSO did not contain all required information. Did not observe complete labels of information on bread or donuts
Foods shall be labeled as specified in this rule.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide chlorine test strips (50-200ppm). Correct By: 14-May-2014
- Equipment and/or components are not maintained in good working order.
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. Repair or adjust coolers to maintain PHF's at or below 41F. (Air temperature of 35F to 38F)
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05/14/2014 | Standard Inspection |
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