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 salads pre made for the next day not date marked located in the back reach in cooler
Correct By: 22-Aug-2019
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required.
>>>Observed salads not discarded when required due to no date mark on them located in the back reach in cooler
Correct By: 23-Aug-2019
3717-1-05(H) / Capacity.
Critical Water source and/or hot water capacity not sufficient.
>>>Observed Hot water below the required capacity temperature in all the sinks at 78 Degrees F
Correct By: 26-Aug-2019
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F.
>>>Observed hot water in all the hand sinks, 3 compartment sink and bathrooms at 78 Degrees F
Correct By: 26-Aug-2019
3717-1-04.1(GG) / Equipment compartments - drainage.
Equipment compartment not designed to facilitate complete draining.
>>>Observed a leaking reach in freezer located in the back by the dry storage area with water all around the freezer only
Correct By: 30-Aug-2019
3717-1-04.1(G) / Can openers - cleanability
Cutting or piercing parts of can openers not removable for cleaning/replacement.
>>>Observed a dirty can opener and holder located in the main kitchen area
Correct By: 28-Aug-2019
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
>>>Observed no lid on the trash can in the women's bathroom
Correct By: 26-Aug-2019
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas.
>>>Observed light intensity at 34 foot candles above the pre table and 28 foot candles above the 3 compartment sink
Correct By: 28-Aug-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-August-2019
| Comments |
|---|
| OPERATION NEEDS TO BE DOWNGRADED TO A RISK LEVEL 3 DUE TO NO LEVEL 4 ACTIVITY'S A COMPANY HAS HAVE BEEN WORKING ON THE WATER FOR TWO DAYS AND HAVE BEEN INFORMED HOT WATER NEEDS TO FIXED AS SOON AS POSSIBLE IN ORDER TO OPERATE |
| I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. |