3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Orange juice dispenser had mold growth inside of tubing and around spigot. PIC removed orange juice bag and had employee clean and sanitize the tubing that had direct contact to orange juice. Employee also sanitized all parts inside of machine.
Clean orange juice machine more frequently to prevent any mold or bacterial growth.
3717-1-08.1(C) / Heat treatment dispensing freezers: daily maintenance.
Critical Repeat Corrected During Inspection Heat treatment dispensing freezer not being properly cleaned or maintained. Written log of cleaning cycles were not maintained and internal logs were not able to be demonstrated by management. Contact manufacturer/maintenance to show steps in this process.
1. Hopper covers, design caps, door spouts, and bottom of drawer valves shall be cleaned daily. 2. Heat treatment cycle should be conducted every 14 days with a log recording times and temperatures of cycles. These logs shall be kept for at least 90 days. 3. Demonstrate how to pull up internal log of cleaning cycles.
Log all temperature cycles for heat treatment dispenser.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2023
| Comments |
|---|
| Facility was clean and temperatures were all in range. Good Job! Have documented logs for heat treatment cycles and kept at facility for at least 90 days. |
| Facility is a risk level four due to using time as a public health control. Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. X - P - Chemical: Toxic materials are properly identified and stored. |