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 stored thermometer immediately placed into the internal monitoring recording of the TCS food, diced tomato at 54°F, without the step of proper sanitation.
Note: corrected during inspection.
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 diced tomatoes at 54°F.
Properly provide all TCS foods to be cold held at the proper temperature.
Note: in discussion with the Pic ice is applied and to immediately correct during the time of inspection.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises.
Observed and discussed with Pic one nonfunctional item in the foodservice operation.
properly remove or resume the reach-in cooler and the beverage dispensor which is located at the food preparation area and the rear storage area.
Correct By: 08-Feb-2024
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed one non-working hood light located above the cooking equipment.
repair to properly restore the observed one non-working hood light which is located above the cooking equipment.
Correct By: 08-Feb-2024
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed and discussed with staff of build-up on the ledge near the cooking fryer equipment.
properly remove the observed build-up located on the ledge which is near the cooking fryer equipment.
Correct By: 08-Feb-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-January-2024
| Comments |
|---|
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a stored thermometer immediately placed into the internal monitoring recording of the TCS food, diced tomato at 54°F, without the step of proper sanitation. Discussed with staff of good processes of sanitizing the probe thermometer prior to the internal temperature check. Providing adequate air contact drying time for the wiping cloths in a sanitizer solution or alcohol wipes is a good preventitive of potential cross-contamination which can cause a foodborne illness. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. |