3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.OBSERVED STEAMER DRAIN PIPE IS DIRECT PLUMBED INTO THE FLOOR DRAIN.TO PREVENT CONTAMINATION CAUSED BY BACKFLOW, THE DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED, SUCH AS A STEAMER, SHALL CONTAIN AN INDIRECT CONNECTION IN WHICH THE CONDENSATE LINE MUST BE AT LEAST ONE INCH ABOVE THE FLOOR
CORRECT BY 719/23
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F.OBSERVED WATER AT THE HAND SINK IS 75 DEGREES FAHRENHEIT
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.OBSERVED THE INTERIOR OF WARMERS ARE LITTTERED WITH OLD FOOD DEBRIS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2023
| Comments |
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| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. |