3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations.
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency.OBSERVED FRENCH FRY MARKER IS DIRTY. TO REDUCE THE RISK OF CROSS CONTAMINATION THUS LEADING TO A POSSIBLE FOOD BORNE ILLNESS FRENCH FRY MARKER MUST BE CLEAN AND SANITIZED EVERY 4 HOURS.
EMPLOYEE CLEAN FRENCH FRY MAKER
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.OBSERVED TEK COATING SPRAY BOTTLE STORED NEXT TO FOOD. IN ORDER TO PREVENT POSSIBLE CHEMICAL POISONING TOXIC CHEMICAL MUST BE STORED AWAY FROM FOOD THUS REDUCING THE RISK OF CONTAMIANTION.
CHEMCIAL WAS REMOVED
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Corrected During Inspection Non-food contact surface(s) not cleaned at the required frequency.OBSERED THE SHELVING UNDERNEATH THE GRIDDLE IS DIRTY
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean.OBSERVED THE INTERIOR OF MICROWAVE OVEN HAD OLD FOOD DEBRIS WITHIN IT.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.OBSERVED THE CEILING HAS PEELING PAINT OVER FOOD PREP AREA
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED WINDOW FRAMENEXT TO FRYER HAS OLD FOOD DEBRIS. DUST, AND DIRTY UPON IT
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-November-2020
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| III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.: Observed a french fry maker with visible food n debris on its food contact surfaces. Upon questioning, person-in-charge (PIC) related that the slicer was last cleaned 24 hours ago . To prevent growth of potential foodborne illness causing pathogens, food contact surfaces must be washed, rinsed, sanitized, and air dried every 4 hours while in use, and stored clean. Inspector instructed PIC to sanitize wash, rinse, sanitize, and air dry all parts before using again X - P - Chemical: Toxic materials are properly identified and stored.Observed toxic chemical stored next to food items on the counter top. All toxic chemical must be stored away from food item in order to reduce the risk of accidental chemical poisoning. P.I.C was instructed to remove chemical and stored in the proper manner. |