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 IN THE FACILITY AT THE TIME OF THE INSPECTION. IN ORDER TO PREVENT CRITICAL VIOLATIONS, THE PIC MUST MAINTAIN MANAGERIAL CONTROL OVER THE FACILITY AT ALL TIMES.
Correct By: 20-May-2022
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. OBSERVED 0PPM SANITIZER AT THE 3 COMPARTMENT SINK. IN ORDER TO PROPERLY SANITIZE DISHWARE AND UTENSILS, THE QUAT SANITIZER SHOULD READ BETWEEN 200-400PPM. PIC INSTRUCTED TO HAVE SANITIZER DISPENSER CALIBRATED.
Correct By: 20-May-2022
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. OBSERVED CAPPUCHINO HOPPERS ARE SOILED (CHARRED DOGS). IN ORDER TO PREVENT CONTAMINATION, ALL FOOD CONTACT SURFACES SHOULD BE CLEAN TO SIGHT AND TOUCH. PIC INSTRUCTED TO HAVE HOPPERS CLEANED AND SANITIZED.
Correct By: 20-May-2022
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED HOTDOGS HOLDING AT 117 DEGREES IN THE WARMER. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL HOT HELD TCS FOOD MUST BE KEPT AT 135 DEGREES OR ABOVE. PIC INSTRUCTED TO INCREASE TEMPERATURE OF WARMING DRAWERS.
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 CHEESE IN A SILVER TRAY ON THE CUTTING BOARD AT 47 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, THE CHEESE SHOULD BE KEPT IN THE PREP COOLER AND HELD AT 41 DEGREES F OR BELOW. PIC INSTRUCTED TO TELL FOOD EMPLOYEE TO PUT CHEESE BACK IN THE PREP COOLER TO COOL DOWN.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. OBSERVED TIME AS A PUBLIC HEALTH CONTROL BEING USED FOR CHEESE AND PEPPERONI PIZZAS (UNCOOKED). FACILITY IS NOT TIME STAMPING RACKS TO DETERMINE PIZZAS ARE USED WITHIN A CERTAIN TIME LIMIT. IN ORDER TO ENSURE PROPER USE OF TIME AS A PUBLIC HEALTH CONTROL AND PREVENT FOODBORNE ILLNESS, WRITTEN PROCEDURES MUST BE CREATED FOR CHEESE AND PEPPERONI PIZZAS. CEASE USE OF TIME AS PUBLIC HEALTH CONTROL UNTIL WRITTEN PROCEDURES ARE CREATED.
Correct By: 20-May-2022
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Corrected During Inspection Utensils, thermometers, and/or pressure gauges not in good repair or calibrated. OBSERVED THE THERMOMETER FOR CHARRED DOGS WAS READING 19 DEGREES IN ICE WATER.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection. OBSERVED NO INDIVIDUAL WITH A LEVEL ONE (PIC) CERTIFICATE IN FOOD PROTECTION.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-May-2022
| Comments |
|---|
| FACILITY WAS KEEPING CHEESE PIZZA AND PEPPERONI PIZZAS (UNCOOKED) ON SPEED RACKS FOR UNDETERMINED AMOUNTS OF TIME WITHOUT TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES. THEREFORE, THE STAND EITHER NEEDS TO BE UPGRADED TO A RISK LEVEL 4 FACILITY AND HAVE WRITTEN PROCEDURES FOR TIME AS A PUBLIC HEALTH CONTROL OR CEASE LEAVING PIZZAS OUT OF TEMP CONTROL. |