3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Observed two handwashing sinks blocked by a trash can and sanitizer buckets.
PIC moved the items blocking the handwashing sinks. Handwashing sinks must accessible at all times. Correct By: 02-Feb-2024
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Corrected During Inspection Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Observed microbial growth on the internal baffle of the ice machine.
PIC advised an employee to empty out the ice machine and thoroughly wash, rinse, and sanitize the machine. Please clean the ice machine at a rate that precludes the build up of microbial growth.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Observed a stack of plastic pans stored while still wet.
In order to prevent microbial growth, please ensure equipment is adequately air dried prior to stacking.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed several containers stored on the clean equipment rack with old date labels still attached.
Please ensure old date labels are removed from equipment and utensils. Equipment must be clean to sight and touch.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-February-2024
| Comments |
|---|
| The facility is very clean and well organized. All temperatures are within required range, good job! Facility is a level IV due to using time as a public health control (4 hours) for items on prep line, such as lettuce, tomato, onion, pickle, and cheese. All items are labeled with a date/time of discard. |
| VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |