3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat 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.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.OBSERVED THREE COMPARTMENT SINK NEAR THE DISHWASHER DRAIN PIPE IS DIRECT PLUMBED INTO THE FLOOR DRAIN.TO PREVENT CONTAMINATION CAUSED BY BACKFLOW, THE DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED, SUCH AS A THREE-COMPARTMENT SINK, SHALL CONTAIN AN INDIRECT CONNECTION IN WHICH THE DRAIN LINE MUST BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN.
CORRECT BY 2/3/23
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink(s).OBSERVED NO PAPER TOWELS AT HAND SINK BY DISHWASHING AREA
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.OBSERVED WIPING CLOTHS NOT BEING STORED IN SANITIZER BUCKETS WHEN NOT IN USE
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.OBSERVED THE OVENS AND COOLERS BOTTOM SHELF HAS ENCRUSTED OLD FOOD DEBRIS UPON ITS SURFACES
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-January-2023
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| III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s).OBSERVED NO PAPER TOWELS AT HAND SINK. TO PREVENT CONTAMINATION A SANITARY METHOD OF DRYING HANDS MUST BE PROVIDE AT THE HANDS SINK. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination:.OBSERVED THREE COMPARTMENT SINK NEAR THE DISHWASHER DRAIN PIPE IS DIRECT PLUMBED INTO THE FLOOR DRAIN.TO PREVENT CONTAMINATION CAUSED BY BACKFLOW, THE DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED, SUCH AS A THREE-COMPARTMENT SINK, SHALL CONTAIN AN INDIRECT CONNECTION IN WHICH THE DRAIN LINE MUST BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN. CORRECT BY 2/3/23 |