3717-1-02.4(B)(15) / PIC: Demonstration of Knowledge - Explaining the responsibilities, rights and authorities assigned by the food code
Critical PIC unable to demonstrate knowledge of responsibilities, rights, and authorities. THE PIC (PERSON IN CHARGE) SHALL ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED CUCUMBER SALAD PLACED ON HOT HOLDING FOOD STATION
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable.OBSERVED FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS OF THE DELI SLICER
TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DELI SLICER
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection. PIC DOES NOT HAVE LEVEL II FOOD SAFETY CERTIFICATION. OBTAIN WITHIN 60 DAYS
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal events.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED THE EDGES/RIM AREA OF FOOD STORAGE CONTAINERS/STRAINERS WERE BROKEN OR DAMAGED
TO PREVENT PHYSICAL HAZARDS/CONTAMINATION USE FOOD GRADE CONTAINERS THAT ARE CLEAN, DURABLE AND SAFE (FREE OF BREAKS/CHIPS)
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.THERE ARE NO SANITIZER TEST STRIPS AVAILABLE TO CHECK THE CONCENTRATION OF THE QUAT SANITIZER
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. OBSERVED THE BAKING MIXER CONTAINED FOOD DEBRIS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-November-2018
| Comments |
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| 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. X - P - Chemical: Toxic materials are properly identified and stored. |