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. OBSERVED CRITICAL VIOLATIONS IN THE FACILITY AT THE TIME OF THE INSPECTION. IN ORDER TO PREVENT CRITICAL VIOLATIONS, THE PIC SHOULD HAVE MANAGERIAL CONTROL OVER THE FACILITY AT ALL TIMES.
Correct By: 01-Aug-2022
3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. OBSERVED THE PICs COULD NOT STATE THE PROPER TWO STATE COOLING PROCESS. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, A TWO STATE COOLING PROCESS MUST BE USED AND PICs MUST BE KNOWLEDGEABLE ABOUT THE PROCESS TO PREVENT CRITICAL VIOLATIONS. EDUCATIONAL INFORMATION WAS SENT OVER VIA EMAIL TO THE FACILITY.
Correct By: 01-Aug-2022
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding. OBSERVED FOOD IS PLACED IN THE HOT WATER BATH FOR REHEATING FOR 30 MIN. THE PIC STATED FOOD HAD BEEN IN THE HOT WATER BATH FOR ONE HOUR. BEEF TEMPED OUT OF THE HOT WATER BATH WAS 153-168 AND THEREFORE PARTS WERE NOT COMPLETELY REHEATED TO 165 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL REHEATED TCS FOOD MUST BE HEATED TO 165 DEGREE F OR GREATER. PIC DISCARDED BEEF TO FOLLOW TACO BELL PROTCOLS.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. OBSERVED WATER INSIDE STACKED DISHES AND PANS.
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 CLEAN EQUIPMENT NOT STORED INVERTED. CLEAN DISHES AND PANS ARE STORED STACKED ON THEIR SIDES.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED THE BOTTOM LINE COOLER HOLDING AT 47 DEGREES. PLEASE REPAIR BOTTOM LINE COOLER. BOTTOM LINE COOLER WAS NOT IN USE AT THE TIME OF THE INSPECTION.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection. OBSERVED THE PERSON IN CHARGE IN THE BEGINNING OF THE INSPECTION WAS NOT CERTIFIED AS A PERSON IN CHARGE (LEVEL ONE).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 29-July-2022
| Comments |
|---|
| FOODBORNE ILLNESS INVESTIGATION. THE FACILITY WAS IDENTIFIED AS A LOCATION WHERE A CUSTOMER ATE WHO LATER WAS DIAGNOSED WITH A FOODBORNE ILLNESS. AN INVESTIGATION INTO FOOD SAFETY PRACTICES, FOOD TEMPERATURES, AND FOOD SAFETY KNOWLEDGE WAS CONDUCTED. |