3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.
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.OBSERVED DELI SLICER HAS OLD FOOD DEBRIS UPON IT SURFACE.O MINIMIZE POTENTIAL CROSS-CONTAMINATION OF FOOD WITH BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SUCH AS A DELI SLICER MUST BE CLEAN TO SIGHT AND TOUCH.
CORRECTIVEACTION: PIC HAD THE DELI SLICER CLEANED AND SANITIZED
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.OBSERVED BOWLS ON THE DRYING RACK NOT STORED INVERTED
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED CUTTING BOARDS ON THE FRONT LINE ARE SERVERELY SCORED
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED EXCESS DUST AROUND THE CEILING VENT IN THE FOOD PREP AREA AND DISHROOM
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 07-November-2022
| Comments |
|---|
| COMPLAINT # 18022 WAS FOUND TO BE INVALID AT TIME OF INSPECTION. I DID NOT SEE ANY CONTAMINATION OF WALK-IN FOOD PRODUCT FROM FREON OR OTHER LIQUID |
| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.Observed the deli slicer has old food debris upon it surface.TO MINIMIZE POTENTIAL CROSS-CONTAMINATION OF FOOD WITH BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SUCH AS DELI SLICER MUST BE CLEAN TO SIGHT AND TOUCH. AT THE TIME OF THE INSPECTION, THE PIC HAD THE DELI SLICER CLEANED AND SANITIZED. |