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. Metal hotel pans that had been cleaned and put away were still dirty with food residues on the inside. The pans in question were removed to be cleaned again.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. A spatula being used on the grill was wedged into a dirty crevice bewteen the grill and reach in cooler. To prevent the contamination of food contact surfaces, store spatulas on the grill, in a clean location on the rail, or on the designated spatula holder.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Metal hotel pans were being stacked and store while still wet. Ensure adequate air drying prior to stacking and storing to reduce the likelihood of mold growth.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
1. outsides of metal hotel pans were still dirty and had leftover stickers on them
2. wire shelves in the walk in cooler had accumulated food residue that had started to mold
To eliminate potential sources of contamination, ensure that these surfaces are cleaned to remove any food residue, stickers, or mold.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Improperly cleaned storage area for refuse, recyclables, or returnables. There a broken pallet or scrap lumber of some kind and some loose trash. Ensure that the dumpster enclosure is always clean to eliminate pest harborage conditions.
3717-1-05.4(N) / Covering receptacles.
Repeat Waste receptacles not covered properly. The side and top doors of the dumpsters were open. To reduce the likelihood of attracting pests, close the doors of the dumpster after use.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. A couple floor tiles around a floor drain on the prep line were loose and had collected water. Repair these floor tiles to prevent the accumulation of water underneath the flooring and preventing further damage to the facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-February-2023
| Comments |
|---|
| Facility is risk level IV due to cooling and reheating practices. Facility is also approved for a variance for tempering cheese. |
| 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. |