3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.
Observed a build-up on the edges of the slicer.
Note: corrected during inspection.
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 one unavailable date mark for a container of prepared TCS food item which is BBQ chicken located in the reach-in cooler.
Note: corrected during inspection.
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 not all clean utensils to be stored in a self-draining position and covered or inverted.
properly provide all clean utensils to be stored in a self-draining position and covered or inverted.
Correct By: 08-Oct-2023
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed one reach-in cooler lower cover to be missing.
repair to properly restore the observed one reach-in cooler which lower cover is missing.
Correct By: 08-Oct-2023
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency.
Observed a build-up on the upper interior of the dish machine.
remove the observed a build-up from the upper interior of the dish machine.
Correct By: 08-Oct-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-September-2023
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a build-up on the edges of the slicer. Sanitarian discussed with management by removing the observed build-up from the slicer is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: staff corrected during inspection. VI - TCS Food: Observed not all ready to eat TCS foods being properly date marked, and discarded when required. Observed unavailable date mark for a container of prepared TCS food item which is BBQ chicken located in the reach-in cooler. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. Note: corrected during inspection. |