3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED COOKED CHICKEN BEING COOLED AT ROOM TEMPERATURE. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CREATING A ICE BATH FOR COOKED CHICKEN
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Repeat Cooking and/or baking equipment not cleaned when required. OBSERVED GREASE BUIKLD UP UNDER THE FRYER AREA. CORRECT BY CLEANING ON A ROUTINE BASIS TO PREVENT DEBRIS ACCUMULATION AND PROTECTION FROM CONTAMINATION
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Food not protected from environmental sources of contamination during preparation. OBSERVED AN OPEN BAG OF SUGAR ON STORAGE SHELF. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE SUGAR IN A FOOD GRADE CONTAINER WITH A LID FOR PROTECTION
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces. OBSERVED DEBRIS BUILD UP UNDER THE GRILL AREA. CORRECT BY CLEANING ON A ROUTINE BASIS TO PREVENT DEBRIS ACCUMULATION AND PROTECTION FROM CONTAMINATION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-March-2019
| Comments |
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| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |