3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Corrected During Inspection Unapproved chemical sanitizer used on food contact surfaces.
Observed the chlorine sanitizer concentration for food contact surfaces at approximately 300 ppm.
Note: corrected during inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
properly provide an employee with manager certification in food protection.
Note: sanitarian informed the food handler cook is currently enrolled in this course.
Correct By: 27-Mar-2023
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s).
Observed no soap at the food preparation handwashing sink.
Note: corrected during inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.
Observed a paper bag container of flour on the floor by the dough mixer.
Note: corrected during inspection.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean equipment and utensils not stored in a self-draining position and covered or inverted.
properly store all clean equipment and utensils not stored in a self-draining position and covered or inverted.
Correct By: 27-Mar-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed an approximate one inch wall hole by the rear entrance door.
repair to properly restore the observed wall hole which is located by the rear entrance door.
Note: management informed this maintenance repair is already scheduled for completion.
Correct By: 27-Mar-2023
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
A current FSO license not displayed.
post or display a current FSO license.
Note: the owner informs a renewal food license has recently been submitted and paid which the new license is expected soon.
Correct By: 19-Mar-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-March-2023
| Comments |
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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 - P - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a stored thermometer properly sanitized and air-dried then placed into the internal monitoring recording of the TCS food, potato soup at 186°F. Discussed with staff this a good observed process of the good preventitive of potential cross-contamination which can cause a foodborne illness. X - Chemical: Toxic materials are properly identified and stored. Observed the chlorine sanitizer concentration for food contact surfaces at approximately 300 ppm. Discussed with management of the proper lower concentration adjustment to remove the toxic in a good preventitive in the growth of organisms which can cause a foodborne illness. Note: management immdiately corrected during the time of inspection. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. |