3717-1-02.4(B)(12) / PIC: Demonstration of Knowledge - Identification and protection of water source
Critical Corrected During Inspection PIC unable to demonstrate knowledge of proper water source and preventing contamination.PIC DID NOT HAVE ICE MACHINE AIR GAPPED
3717-1-02.4(B)(11) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical Corrected During Inspection PIC unable to demonstrate knowledge of cleaning and sanitizing.SANITIZER AT THREE COMPARTMENT SINK WAS ABOVE 500 PPM, PIC FAILURE TO CONTROL PROPER SANITIZING PPM STRENGHT
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.OBSERVED LIVE INSECTS IN OPERATION
Correct By: 23-Oct-2018
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Insufficient air gap between the flood rim and the water supply inlet.OBSERVED ICE MACHINE DRAIN PIPE IS DIRECT PLUMBED INTO DRAIN
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Corrected During Inspection Unapproved chemical sanitizer used on food contact surfaces.OBSERVED SANITIZER OVER 500 PPM (CCP)
3717-1-04.4(B) / Cutting surfaces.
Repeat Corrected During Inspection Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED SERVERLY SCORED CUTTTING BOARDS
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces.OBSERVED FOOD TRANSPORT CARTS AND THE EXTERIOR OF EQUIPMENT IS LITTERED WITH OLD FOOD DEBRIS
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED CEILING TILES HAS DEBIS UPON IT AND IS NEED OF CLEANING
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-October-2018
| Comments |
|---|
| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. 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. (AT THREE COMPARTMNET SINK SANITIZER WAS OVER 500 PPM) II - Good Hygienic Practices: Observed food employee working while experiencing discharges from sneezing, coughing or runny nose. |