3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency.OBSERVED FRENCH FRY MAKER IS DIRTY. TO AVOID CROSS-CONTAMINATION OF FOOD ALL FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED BEFORE USE.
EMPLOYEE BEGAN CLEANING FRENCH FRY MAKER.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED SOUP AND CHICKEN ROLL MIX IN THE REACH IN WAS NOT DATE MARKED. TO PREVENT A POSSIBLE FOOD BORNE ILLNESS ALL TCS FOOD HELD FOR 24 HOURS MUST HAVE PREP DATE AND BE DISCARDED WITHIN 7 DAY DUE TO BACTERIAL GROWTH.
EMPLOYEE WAS ALLOWED TO DATE FOOD IF THIS VIOLATION HAPPENS AGAIN THE FOOD WILL BE DISCARDED.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.OBSERVED FRUIT FLIES THROUGHOUT KITCHEN AREA.. PEST MAY CARRY BACTERIA WHICH MAY BE TRANSFER TO FOOD THUS CAUSING A FOOD BORNE ILLNESS.
PEST CONTROL COMPANY WAS INFORMED Correct By: 23-Nov-2020
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices.OBSERVE FLY STRIP IN FOOD PREP AREA
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning.OBSERVED CALKING ON THREE COMPARTMENT SINK IS DETACH FROM THE WALL
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.OBSERVED NO TEST KIT TO TEST SANITIZER SOLUTION CONCENTRATION
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.OBSERVED THE EXTERIOR OF EQUIPMENT THROUGHOUT OPERATION HAS OLD FOOD DEBRIS AND GRIME ON IT ( COUNTER TOPS, SHELVING UNDERNEATH COUNTER TOPS AND THE SIDES AND DOORS OF EQUIPMENT)
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED WALLS AND FLOOR ARE DIRTY OR LITTERED WITH OLD FOOD DEBRIS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-November-2020
| Comments |
|---|
| VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.Observed soup and chicken roll mix without a date mark in reach in cooler. The food employee stated that the food was prepared one days earlier. To control the growth of pathogens, refrigerated, ready to eat TCS foods held for more than twenty-four hours shall be clearly date marked at the time of preparation and consumed on the premises, sold or discarded within seven days. The day of preparation shall be counted as day one. The PIC voluntarily discarded the corned beef. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. Observed french fry maker has old food debris on its food contact surfaces. . To prevent growth of potential foodborne illness causing pathogens, food contact surfaces must be washed, rinsed, sanitized, and air dried every 4 hours while in use, and stored clean. Inspector instructed PIC to wash, rinse, sanitize, and air dry all parts before using again III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. |