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. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE FACILITY TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED A FOOD EMPLOYEE HANDLE ROMAINE LETTUCE WITH THEIR BARE HANDS. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL NOT HAVE BAREHANDED CONTACT WITH READY TO EAT FOODS. THE FOOD EMPLOYEE IMMEDIATELY DISCARDED THE ROMAINE LETTUCE.
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 OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
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 OF DEBRIS UNDERNEATH THE CUTTING BOARD ON THE PREP COOLER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
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 (QUESO:84*F, CHILI: 92*F) HELD AT IMPROPER TEMPERATURES IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR BELOW IN HOT HOLDING. THE OPERATION JUST OPENED SO THE FOOD EMPLOYEE WAS INSTRUCTED TO HEAT TCS FOODS TO 165*F.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
[51] Improper storage of cleaned equipment, utensils, and laundered linens. OBSERVED CLEAN CUTTING BOARDS STORED ON A DIRTY SHELF UNDER THE WAREWASHING SINK.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. OBSERVED A BUILD UP OF DEBRIS ON THE INTERIOR/EXTERIOR OF THE WAREWASHING MACHINE.
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 A BUILD UP OF DEBRIS ON THE FOLLOW NON FOOD CONTACT SURFACES OF EQUIPMENT:
- ON THE KNIFE HOLDER
- ON THE CAN OPENER HOLDER
- ON THE EXTERIOR OF THE PIZZA PREP COOLER UNDER THE CUTTING BOARD
- ON THE INTERIOR OF THE BAR GUNS AT THE BAR
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-March-2021
| Comments |
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| CRITICAL CONTROL POINT INSPECTION VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER IN THE KITCHEN. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. THE PIC WAS INSTRUCTED TO CLEAN AND SANITIZER THE CAN OPENER. VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED QUESO HELD AT 84 DEGREES F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING. THE PIC WAS INSTRUCTED TO REHEAT THE QUESO TO 165*F. |