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[?] A summary of the violations found during the inspection are listed below.

3717-1-08.1(C) / Heat treatment dispensing freezers: daily maintenance.
Critical Corrected During Inspection A new heat treatment dispensing freezer was installed and daily logs for the heat treatment cycle were no longer being kept. A heat treatment log was sent to the facility.

3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Plastic pans were stacked and stored while still wet. To reduce the chance of mold growth, ensure that pans are allowed to adequately dry prior to being stacked.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Residue from the stickers usued for date and time labels was left on the outside of plastic pans after they had been cleaned. Ensure that stickers and their adhesive residue is completely removed prior to or during cleaning.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 18-January-2023


Comments
Facility is risk level IV due to using time as a public health control. Time as a public health control was used for tomatoes, lettuce, and other items on the prep line in the kitchen. All items are appropriately labeled with the time they must be discarded by.
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.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
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.