3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. OBSERVED FOOD IN THE HANDWASHING SINK. TO PREVENT CONTAMINATION, HAND SINKS SHALL BE USED FOR HANDWASHING ONLY.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW PORK STORED NEXT TO READY TO EAT FOODS IN THE WALK IN COOLER. TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, RAW ANIMAL PRODUCTS SHALL BE STORED NEXT TO THE MINIMUM COOKING REQUIREMENTS IN THE WALK IN COOLER.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED THE CHLORINE SANITIZING SOLUTION IN THE DISH MACHINE BELOW THE MINIMUM REQUIREMENTS FOR TEMPERATURE. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, SANITIZING SOLUTION SHALL MEET THE MINIMUM REQUIREMENTS FOR EFFECTIVE SANITIZING. NOTE: THE OPERATOR SHALL USE THE THREE COMPARTMENT SINK FOR WAREWASHING UNTIL THE DISH MACHINE IS IN GOOD WORKING ORDER.
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 A BUILD UP OR DEBRIS ON THE CAN OPENER, MEAT SLICER, AND POTATO SLICER. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
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 GARLIC INFUSED OIL HELD AT 68 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE STORED AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. OBSERVED TCS FOODS THAT WERE NOT DATEMAKED DISCARDED WHEN REQUIRED.
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 NO DATEMARKING IN THE PREP COOLER. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DATEMARKED IF HELD MORE THAN 24 HOURS AND USED WITHIN 7 DAYS OF THE PREPARATION DATE.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED TOXIC CHEMICALS STORED NEXT TO FOOD CONTAINERS BY THE DRY STORAGE RACK. TO PREVENT A CHEMICAL HAZARD, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD EQUIPMENT.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK IN FREEZER.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection [51] Improper storage of cleaned equipment, utensils, and laundered linens. OBSERVED SINGLE USE ITEMS STORED ON A SOILED STORAGE SHELF.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available. OBSERVED NO CHLORINE TEST KIT AT TIME OF INSPECTION.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Corrected During Inspection Unclean nonfood-contact surfaces. OBSERVED A BUILD UP OF DEBRIS ON THE STORAGE SHELVES UNDER THE FOOD PREPARATION TABLE.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Corrected During Inspection Unclean nonfood-contact surfaces. OBSERVED A BUILD UP OF DEBRIS ON MEAT SLICER PREP TABLE.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Corrected During Inspection Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR THROUGHOUT THE KITCHEN.
3717-1-06.4(J) / Using dressing rooms and lockers.
Corrected During Inspection Dressing rooms or lockers not being properly used. OBSERVED A JACKET STORED ON THE DRY STORAGE RACK NEXT TO THE CUTTING BOARDS.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-July-2019
| Comments |
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| FOOD ARE RECEIVED FROM APPROVED SOURCES: HILLCREST, BLUE RIBBON MEATS. PROBE THERMOMETER-YES. SANITIZER- TITANIUM TECH CARE CHLORINE,STERAMINE (BAR). QUAT TEST KIT- YES. CHLORINE TEST KIT-NO. PEST CONTROL- GUARANTEED PEST CONTROL.LAUNDRY SERVICE- CINTAS. HOOD CLEANING SERVICE- ABCO. PROVIDE THE PIC (PERSON IN CHARGE) WITH VARIOUS FOOD SAFETY HANDOUTS. |
| CRITICAL CONTROL POINT INSPECTION VI - TCS Food: TCS foods were not being held at the proper temperature. X - Chemical: Observed toxic materials improperly identified, stored and used. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. |