3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat 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 Repeat Corrected During Inspection Food employee(s) did not wash hands when required.OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration.OBSERVED THE CHLORINE SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (110*F) FOR TEMPERATURE IN THE DISH MACHINE. THE CHLORINE SANITIZING SOLUTION SHALL BE AT LEAST 120*F FOR EFFECTIVE SANITIZING.
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 FOOD CONTACT SURFACES OF EQUIPMENT:
-BLADE OF THE CAN OPENER
-VARIOUS UTENSILS (DIRTY) STORED ON THE UTENSIL RACKS
-DIRTY KNIVES STORED ON KNIFE MAGNETS
-INTERIOR/EXTERIOR OF THE FOOD PROCESSOR
-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)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat 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 SAUCE:58*F
-YOGURT:66*F
-DICED CHICKEN:50*F
-CHICKEN: 46*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(C) / Thawing - temperature and time control.
TCS foods not properly thawed. OBSERVED CHICKEN IMPROPERLY THAWING IN A BUCKET ON THE FLOOR.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED CONDIMENT CONTAINERS AND SQUEEZE BOTTLES WITHOUT THE COMMON NAME OF THE FOODS ON THE LABEL.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. OBSERVED MASALA POWDER AND ONION STORED ON THE FLOOR.
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 POTS AND UTENSILS HANGING ON THE WALL IN THE MOP SINK AREA.
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 OF THE DISH MACHINE.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat 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:
-STORAGE SHELVES/RACKS THROUGHOUT THE FACILITY
-STOVE
-INTERIOR/EXTERIOR OF COOLERS THROUGHOUT OF THE FACILITY
-CAN OPENER HOLDER
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR AND UNDERNEATH EQUIPMENT THROUGHOUT THE FACILITY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-November-2022
| Comments |
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| CRITICAL CONTROL POINT INSPECTION VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER -VARIOUS UTENSILS (DIRTY) STORED ON THE UTENSIL RACKS -DIRTY KNIVES STORED ON KNIFE MAGNETS -INTERIOR/EXTERIOR OF THE FOOD PROCESSOR -CUTTING BOARD ON THE PREP COOLER 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 SAUCE:58*F -YOGURT:66*F -DICED CHICKEN:50*F -CHICKEN: 46*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 VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.Chlorine sanitizing solution at incorrect temperature and/or concentration.OBSERVED THE CHLORINE SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (110*F) FOR TEMPERATURE IN THE DISH MACHINE. THE CHLORINE SANITIZING SOLUTION SHALL BE AT LEAST 120*F FOR EFFECTIVE SANITIZING. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so.OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD. |