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 can-opener blade.
Note: corrected during inspection.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection 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.
Note: corrected during inspection.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
Observed a available quaternary test kit.
properly provide a chlorine test kit for the bleach sanitizer concentration in a solution.
Correct By: 02-Jan-2024
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
Observed a build-up on the castor's to the cooking equipment.
properly remove the observed build-up from the rolling castor's to the cooking equipment.
Correct By: 02-Jan-2024
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean.
Observed a build-up on the exterior of one cooking pan.
remove the observed build-up the exterior of the cooking pan.
Correct By: 02-Jan-2024
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
continue the remodeling of wall, floor, and two ceiling tiles to completion in the FSO where observed to be missing a smooth and easy to clean surface characteristic.
Note: sanitarian observed a considerable amount of cosmetic renovation has recently been completed.
Correct By: 02-Jan-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-December-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 can-opener blade. Sanitarian discussed with management by removing the observed build-up on the can-opener blade is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: Pic immediately being corrected at the time of inspection. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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. |