3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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 OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
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 EMPLOYEES NOT WASH THEIR HANDS IN BETWEEN CLEANING AND HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. OBSERVED A TRASH CAN BLOCKING THE HANDWASHING SINK IN THE KITCHEN. THE HANDWASHING SINK SHALL BE ACCESSIBLE AT ALL TIMES.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING NON FOOD CONTACT SURFACES OF EQUIPMENT:
-CUTTING BOARDS THROUGHOUT THE FACILITY
-CAN OPENER
-CHEESE SLICER
-WORKING FOOD CONTAINERS
TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING:
-CURRY LAMB:52*F
-CURRY GOAT:48*F
-SPINACH SAUCE:47*F
TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED THE FOLLOWING TCS FOODS (CURRY LAMB, CHANA SAUCE, BLACK SURGE SAUCE) HELD PAST THE DATEMARKED DATE AND NOT DISCARDED WHEN REQUIRED. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Repeat Corrected During Inspection Equipment and/or utensils improper construction. OBSERVED VARIOUS SAUCES STORED IN ORANGE HOME DEPOT BUCKETS. THE OPERATION SHALL USE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. OBSERVED RAW CHICKEN THAWING IN A BUCKET ON THE FLOOR IN THE KITCHEN.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. OBSERVED IN USE UTENSILS STORED IN A BUCKET OF WATER.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Repeat Corrected During Inspection [51] Improper storage of cleaned equipment, utensils, and laundered linens. OBSERVED CLEAN COOKING PANS STORED ON THE FLOOR IN THE DISH WASHING AREA
3717-1-04.4(F)(2) / Warewashing sinks - cleaning and sanitizing.
Warewashing sink not properly cleaned and sanitized. OBSERVED A BUILD UP OF DEBRIS ON THE INTERIOR/EXTERIOR OF THE DISH 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 FOLLOWING NON FOOD CONTACT SURFACES OF EQUIPMENT:
-STOVE
-GRILL
-FRYER
-INTERIOR/EXTERIOR OF THE COOLERS
-INTERIOR OF THE MICROWAVE
-SHELVES THROUGHOUT THE FACILITY
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED SOILED FLOORS, WALLS, AND CEILINGS THROUGHOUT THE KITCHEN.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 10-January-2022
| Comments |
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| SPOKE TO THE OPERATOR REGARDING A FOODBORNE ILLNESS COMPLAINT. DISCUSSED BASIC SAFE FOOD HANDLING PRACTICES (HANDWASHING PROCEDURES, CROSS CONTAMINATION, EMPLOYEE HEALTH, COOKING TEMPERATURES, SANITIZING PROCEDURES, ETC) WITH THE OPERATOR. |
| CRITICAL CONTROL INSPECTION REPORT VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING NON FOOD CONTACT SURFACES OF EQUIPMENT: -CUTTING BOARDS THROUGHOUT THE FACILITY -CAN OPENER -CHEESE SLICER -WORKING FOOD CONTAINERS TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. VI - TCS Food: TCS foods were not being held at the proper temperature.TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING: -CURRY LAMB:52*F -CURRY GOAT:48*F -SPINACH SAUCE:47*F TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING |