3717-1-03.1(L) / Package integrity - specifications for receiving
Critical Corrected During Inspection Food package(s) received in poor condition.
Observed a 6 to 7 lb container of food dented and located on the food storage shelves.
Note: corrected during inspection as can was fully removed
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 build-up on the potatoe slicer..
Note: corrected during inspection.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed an direct connection (air gap) at the three-compartment sink for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch.
Note: corrected during inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean.
Observed build-up on the reach-in freezer lower shelf.
Note: corrected during inspection.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed one ceiling tile area in the men's restroom and one floor tile located by the mop sink to be missing material
Correct By: 19-Dec-2022
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-December-2022
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed an direct connection (air gap) at the three compartment sink for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch. Sanitarian informed staff this is a potential cross-contamination which can cause a foodborne illness. Note: corrected during time of inspection. VI - P - TCS Food: Observed a large, container of macaroni and cheese in another container of ice-water in the walk-in cooler at 34°F, after approximately seventy five total minutes cool down. This is a good preventitve in preventing bacterial growth that can lead to foodborne illness as cooked TCS foods shall be cooled within two hours from 135°F to 70°F and within four hours from 70°F to 41°F. VI - TCS Food: Observed all TCS foods being held at the proper temperature. CDPH informed staff TCS foods held at a proper temperature in the danger zone is a good preventitive in the growth of organisms which can cause a foodborne illness. |