3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. Several critical violations noted during the inspection.
Discussed critical violations with PIC. PIC will take note to re-train staff regarding critical violations.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed food debris in the handwashing sink by the grill top.
The handwashing sink was cleaned out. Handwashing sinks must only be used for handwashing purposes only.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Repeat Corrected During Inspection Handwashing sink not accessible. Observed a pitcher stored in the handwashing sink by the grill top.
The pitcher was removed from the handwashing sink. Please ensure handwashing sinks are always accessible in order to facilitate proper handwashing.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed a bag of shredded lettuce stored in the salad cooler without a date label.
PIC could not confirm the day the bag was opened; the bag of lettuce was discarded. Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held in a food service operation or in a retail food establishment for more than twenty-four hours, is to be clearly marked to indicate the date or day by which the food is to be consumed on the premises, sold, or discarded when held at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for a maximum of seven days. The day of preparation is counted as day one. This rule also applies to refrigerated, ready-to-eat time/temperature controlled for safety food prepared and packaged by a food processing plant.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed a container of eggs stored in the walk-in cooler with a use by date of April 7, 2024.
PIC discarded the eggs. Please ensure staff are verifying date labels and discarding foods past the use by dates.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Observed a container of lettuce and tomato stored on the make line without a label indicating when the food shall be discarded.
Per PIC, the containers were just placed on the make line at the beginning of the lunch period. Labels were placed on the containers. The food is to be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing a hair restraint. Observed several employees preparing food on the line without a proper hair restraint.
PIC provided hats for the employees. Food employees shall effectively restrain hair by wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. This provision does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed several boxes of single use cups stored on the ground by the 3 compartment sink.
In order to prevent contamination, please store all single use items at least 6 inches off the ground.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed a build up of debris inside of the salad cooler.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
FSO license not displayed; improper display of mobile FSO information. Observed a license from 2024 on the wall in the office.
Please post the updated license.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point/Variance
Inspection Date: 10-April-2024
| Comments |
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| All temperature checks are within required range, good job! Facility is a level IV due to cooling and re-heating chili, and using time as a public health control for lettuce and tomato on the make line. Chili is placed into a container with a RapidChill device and placed into the walk-in cooler to rapidly cool. Chili is re-heated to 165 F the following day. Facility also utilizes a variance for cheese. Procedure is on file. |
| VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |