3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED FOOD EMPLOYEE NOT WASH THEIR HANDS BEFORE ENGAGING IN FOOD PREPARATION. FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE ENGAGING IN FOOD PREPARATION.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED CHLORINE SANITIZING SOLUTION IN THE DISH MACHINE BELOW THE MINIMUM REQUIREMENTS FOR CONCENTRATION. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, CHLORINE, SANITIZING SOLUTION SHALL MEET THE MINIUM REQUIREMENTS FOR EFFECTIVE SANITIZING. NOTE: THE OPERATION SHALL USE THE THREE COMPARTMENT SINK UNTIL WAREWASHING MACHINE IS IN GOOD WORKING ORDER.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED TCS FOODS (MAC & CHEESE:102*F, SAUTEED MUSHROOMS:108*F) HELD AT IMPROPER TEMPERATURES. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F IN HOT HOLDING.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. OBSERVED VARIOUS SAUCES AND GARLIC INFUSED OIL IN THE REACH IN COOLER THAT WERE NOT DISCARDED WHEN REQUIRED. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE, TCS FOODS SHALL BE USED/DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Corrected During Inspection Improper storage of food items. OBSERVED A CONTAINER OF FLOUR STORED ON THE FLOOR IN THE BASEMENT.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored.OBSERVED IN USE FOOD UTENSILS STORED IN QUATERNARY AMMONIUM SANITIZING SOLUTION.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED HOLES IN THE WALLS THROUGHOUT THE FACILITY.
3717-1-06.4(J) / Using dressing rooms and lockers.
Corrected During Inspection Dressing rooms or lockers not being properly used. OBSERVED FOOD EMPLOYEES PERSONAL BELONGINGS STORED ON FOOD STORAGE SHELVES.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-January-2019
| Comments |
|---|
| Food are received from approved sources: Premier Produce, Us foods, Blue Ribbon. Pest Control- Ehrlich Sanitizer- Steramine/ State Avance. Test kit- Yes. Probe Thermometer- Yes. Provided PIC (Person in Charge) with various food safety handouts. The operation is a risk level III and practicing risk level IV activities ( reheating in bulk). The operation shall upgrade their food license to a risk level IV. |