3717-1-02.4(B)(2)(m) / PIC: Demonstration of Knowledge - Identifcation and proper use of poisonous or toxic materials
Critical Corrected During Inspection PIC unable to demonstrate knowledge of storage and use of toxic materials. Using a disinfectant in a spray bottles that was not labeled for use on food contact surfaces, but was used to spray down prep area. The food employee stated that this is what we always use.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed a food employee crack a raw egg to cook. After cracking the egg the food employee handled ready to eat food, scallions, with the same gloves. Scallions were discarded.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over bottles of juice in the walkin refrigerator.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. There was less than 50 ppm of chlorine in the dishwasher during the rinse cycle. Use three compartment sink until repaired.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. There are no asterisks on the advisory or menu items it applies to.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink.
3717-1-07(A) / Poisonous or toxic materials: Original containers: identifying information.
Poisonous or toxic chemicals did not have manufacturers label. There are bottles of sanitizers that do not have directions for use on the original bottle. Also there was no directions for use on the disinfectant used in the kitchen. Discontinue using until complete labels are provided.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. There is a salad and other food items stored on the floor in the walkin refrigerator.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) hair not effectively restrained. The food employee kept pulling their hair back because it had come over their shoulder. Need to wear a hat or hairnet.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Can opener blade dull or creating metal fragments. There were metal shavings by the gear on the can opener.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available. No QUAT test strips were available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. The three compartment sink was soiled. The can opener tip was soiled.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There are damaged ceiling tiles in the kitchen that must be replaced. The tiles must be smooth easily cleanable surface.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. There is mold growing above the three compartment sink backsplash. Remove mold.
3701-21-25(I) / Level one certification in food protection
Repeat FSO did not have a person in charge per shift with level one certification in food protection. There was no level one certification person working.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-June-2019
| Comments |
|---|
| I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. |