3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. CRITICAL VIOLATIONS WERE RECORDED AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.THE OPERATOR/PIC (PERSON IN CHARGE) MUST HAVE APPLICABLE FOOD SAFETY KNOWLEDGE TO ENURE HIGH STANDARDS OF FOOD PROTECTION AND SANITATION.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature.OBSERVED RAW CHICKEN(47 DEGREE F) AND RAW GOAT (44 DEGREES F) STORED IN THE REACH IN COOLER AT TEMPERTAURES ABOVE 41 DEGREES F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.TO PREVENT GROWTH OF PATHOGENS THAT CAN CAUSE A FOODBORNE ILLNESS, STORE TCS FOODS(CHICKEN AND GOAT) IN COLDING HOLDING AT 41 DEGREE F OR BLEOW.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency.OBSERVED INTERIOR OF FOOD EQUIPMENT (REACH IN COOLER, FREEZER) WITH DEBRIS AND BUILD UP.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.TO PREVENT FOOD CONTAMINATION CLEAN ALL FOOD EQUIPMENT ON A ROUTINE BASIS Correct By: 08-Dec-2017
3717-1-04.4(B) / Cutting surfaces.
Corrected During Inspection The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.OBSERVED A SCORED CUTTING BOARD THAT IS NOT EASILY CLEANABLE.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. TO PREVENT CONTAMINATION, REPLACE/RESURFACE CUTTING BOARD SO THAT IT CAN BE EFFECTIVELY CLEANED AND SANITIZED.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable.OBSERVED BROKEN/MISSING TILE ON FLOORS AND CEILING.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.REPLACE BROKEN/MISSING FLOORING AND CEILING SO THEY ARE SMOOTH AND EASILY CLEANABLE.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair.OBSERVED REAR EXIT DOOR TO THE FACILITY WITH AN GAP BETWEEN THE FLOOR AND BOTTOM OF THE DOOR.
The physical facilities shall be maintained in good repair.TO PROTECT FOOD FROM CONTAMINATION, REPLACE REAR DOOR TO ENSURE THE AREA IS ENCLOSED AND SECURE.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED DIRT/DEBRIS ON FLOORS, WALLS AND CEILING.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.CLEAN FACILITY ON A ROUTINE BASIS TO PREVENT BUILD UP AND DEBRIS ON FLOORS, WALLS, AND CEILINGS.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Observed the use of a chemical sanitizer that is not approved for use on food contact surfaces.OBSERVED UNAPPROVED SANITIZER FOR FOOD CONTACT SURFACES/EQUIPMENT/UTENSILS.
To prevent health hazards, chemical sanitizers, including sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940.TO CORRECT, USE APPROVED SANITIZER THAT IS APPROVED BY THE EPA (ENVIRONMENTAL PROTECTION AGENCY) TO PROPERLY SANITIZE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-December-2017
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| FOOD SOURCES ARE RECEIVED FROM AN APPROVED SOURCE (RESTAURANT DEPOT, DAVE'S, FARMHOUSE, SAM'S CLUB). PEST CONTROL-BILLY BOMB SQUAD EXTERMINATING. PROVIDED PERSON IN CHARGE (PIC) WITH AN EMPLOYEE HEALTH POLICY, VOMIT/FECAL CLEAN UP PROCEDURES, APPLICATION FOR LEVEL ll RECIPROCITY, AND VARIOUS FOOD SAFETY HANDOUTS. |