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.
3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Food in contact with an unclean surface or linens.OBSERVED THE BOTTOM OF PAN TOUCHING COOKED MEAT UNDERNEATH WITHOUT A PROTECTIVE BARRIER IN BETWEEN. TO PREVENT CROSS CONTAMINATION FOOD ARE TO BE PROTECTIVE FROM UNCLEAN SURFACE BY USING A PROTECTIVE BARRIE.
CORRECTIVE ACTION: FOOD WAS DISCARED
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED POOLED EGG BOWL WITH OLD ENCRUSTED EGG RESIDUE AROUND THE EDGES.TO MINIMIZE POTENTIAL CROSS-CONTAMINATION OF FOOD WITH BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SUCH AS EGG BOWL ARE TO BE CLEAN TO SIGHT AND TOUCH.
CORRECTIVE ACTION: PIC HAD CLEAN BOWL PUT INTO SERVICE
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 BUTTER OUT AT ROOM TEMPERATURE. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TCS FOOD ARE TO BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW
CORRECTIVE ACTION: PIC DISCARED BUTTER
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED COOKED BEEF AND PORK IN REACH IN COOLER WITH DATE MARKING.TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH AS COOKED BEFF AND PORK PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED COUNTING INITIAL DATE OF PREPARATION AS DAY ONE.
CORRECTIVE ACTION: PIC WAS ALLOWED TO DATE FOOD BASE ON FOOD APPEARANCE AND PREP COOK COFIRMING PREP DATE.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Corrected During Inspection Improper storage of food items.OBSERVED A BAG OF ONIONS ON THE FLOOR IN THE WALK-IN COOLER
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.OBSERVED WIPING BEING STORED ON COUNTER TOP WHEN NOT IN USE.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED CUTTING BOARDS ARE SERVERELY SCORED
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency.OBSERVED HOOD SYSTEM FILTER ARE DIRTY
3717-1-06.4(F) / Drying mops.
Repeat Mops dried improperly.OBSERVED MOP NOT HANGING TO AIR DRY WHEN NOT IN USE
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights.OBSERVED LIGHT UNITS WITHOUT SHIELDING
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 30-June-2023
| Comments |
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| OBSERVED DUMPSTER AREA WAS CLEAN AND FREE OF INSECTS AND VERMIN AT TIME OF INSPECTION. COMPLAINT # 20927 |
| III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED COOKED BEEF AND PORK IN REACH IN COOLER WITH DATE MARKING.TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH AS COOKED BEFF AND PORK PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED COUNTING INITIAL DATE OF PREPARATION AS DAY ONE. CORRECTIVE ACTION: PIC WAS ALLOWED TO DATE FOOD BASE ON FOOD APPEARANCE AND PREP COOK COFIRMING PREP DATE. VI - TCS Food: TCS foods were not being held at the proper temperature..OBSERVED BUTTER OUT AT ROOM TEMPERATURE. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TCS FOOD ARE TO BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW CORRECTIVE ACTION: PIC DISCARED BUTTER |