3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed torn door seals on prep coolers along prep line near coffee station. The PIC issued work orders for correction. However, the units on prep line were holding proper temperatures. Equipment components are not intact, tight or properly adjusted.
Correct By: 30-Sep-2019
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed a ketchup line leak under counter near soda dispensing area. The PIC stated, she would place a work order in for repair and have employee clean and sanitize area immediately. Equipment components are not intact, tight or properly adjusted.
Correct By: 02-Sep-2019
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
The soda nozzles, blender area, and bottom of coolers had mold and food debris, these areas were observed dirty. The PIC stated, she would have employee clean and sanitize them immediately. Non-food contact surface(s) not cleaned at the required frequency.
Correct By: 26-Aug-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-August-2019
| Comments |
|---|
| The equipment and food temperatures checked were within required parameters. Good job! |
| 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. Food Process Reviewed: The facility is using time as a public health control for sliced tomatoes, lettuce, and Canadian bacon. The written policy available and all items properly timed and discarded after 4 hours. Good job! I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is level 2 Certified in Food Protection. |