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 EMPLOYEE NOT WASH THEIR HANDS IN BETWEEN HANDLING CHEMICALS AND FOOD PREPARATION.
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 BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES :
1) MEAT CUTTER
2) MEAT GRINDER PIECES
3) CAN OPENER
4) JUICER
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED THE CHLORINE SANITIZING SOLUTION AT THE INCORRECT TEMPERATURE AND CONCENTRATION IN THE DISH MACHINE. NOTE: FOOD EMPLOYEES SHALL USE THE THREE COMPARTMENT SINK UNTIL DISH MACHINE IS IN GOOD WORKING ORDER.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. OBSERVED TILAPIA THAWING IN A REDUCED OXYGEN ENVIRONMENT IN THE WALK IN COOLER.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. OBSERVED SOILED WIPING CLOTHES THROUGHOUT THE KITCHEN.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED DAMAGED CEILING TILES THROUGHOUT THE KITCHEN
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR AND WALLS THROUGHOUT THE KITCHEN.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-October-2019
| Comments |
|---|
| FOODS ARE RECEIVED FROM APPROVED SOURCES- HOLY LAND, RESTAURANT DEPOT. SANITIZER-CLOROX. TEST KIT-YES. PEST CONTROL-ALPHA PEST CONTROL. |
| CRITICAL CONTROL POINT INSPECTION VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. 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. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. |