3717-1-02.4(B)(11) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical PIC unable to demonstrate knowledge of cleaning and sanitizing.OBSERVED DISHMACHINE NOT REACHING PROPER SANITIZER TEMPATURE (CCP)
Correct By: 23-Oct-2018
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature.OBSERVED RINSE WATER AT DISWASHER TO 154 DEGREES
Correct By: 23-Oct-2018
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED FOOD DEBRIS ON WALL BEHIND GRILL AND UNDERNEATH EQUIPMENT
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-October-2018
| Comments |
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| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below..I VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.OBSERVED DISHWASHER RINSE TEMPERATURE IS TOO LOW TO SANITIZES DISHES |