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 cooked refrigerated, ready-to-eat pork held for more than 24hrs in the reach-in cooler without being clearly date marked at time of inspection.
Correction: Immediately discontinue not clearly date marking refrigerated, ready-to-eat held for more than 24hrs to prevent a possible foodborne illness in the operation. All refrigerated, ready-to-eat TCS foods held for more than 24hrs shall be clearly date mark seven calendar days after the date of prep. maintain at all times.
Correct By: 16-Jul-2020
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection Improper storage of poisonous or toxic materials.
Observed food item ( hot pepper chilli oil) stored next to chemical located in the dish washing area of the operation at time of inspection.
Correction: Immediately remove food item from chemical and store separate to prevent possible contamination of food product from chemical maintain at all times.
Correct By: 16-Jul-2020
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.
Observed flies in the operation at time of inspection.
Correction:Immediately provide additional exterminating services to abate pest in the operation, maintain at all times.
Correct By: 16-Jul-2020
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.
Observed spring hose located at the dish machine area not properly air gap.
Correction: Immediately provide the necessary adjustments air gap to spring hose at dish machine to prevent possible contamination of potable water maintain at all times.
Correct By: 16-Jul-2020
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed improper air gap at drain located at dish machine at time of inspection.
Correction: Immediately provide the necessary adjustment in regards to air gap at dish machine maintain at all times.
Correct By: 30-Jul-2020
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F.
Correction:Provide repairs to the hand sink located in the front beverage station area, maintain at all times.
Correct By: 30-Jul-2020
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.
Correction: Store all wet and clean wiping cloths used to wipe spills from food contact surface of equipment in chemical sanitizer when not in use maintain at all times.
Correct By: 30-Jul-2020
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored.
Correction: Store clean knives in a clean and dry location, not in between equipment maintain at all times.
Correct By: 30-Jul-2020
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored.
Correction: Store scoop for rice in water at 135 degrees Fahrenheit not 100 degrees Fahrenheit, maintain at all times.
Correct By: 30-Jul-2020
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles.
Correction: Provide scoops for bulk items discontinue using single-service bowls maintain at all times.
Correct By: 30-Jul-2020
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.
Correction: Provide new cutting surface for reach-in prep. cooler, maintain at all times.
Correct By: 30-Jul-2020
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available.
Correction: Provide new test kit for chlorine, missing color indicator at time of inspection.
Correct By: 30-Jul-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-July-2020
| Comments |
|---|
| EXTERMINATING SERVICE INFORMATION NOT AVAILABLE AT TIME OF INSPECTION. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |