3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Manager is not ensuring that employees are properly cleaning utensils and equipment as well as ensuring they are aware of how to properly check the sanitizer concentration levels.
Correct By: 07-Aug-2019
3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. Manager is not ensuring food is being held at proper holding temperatures.
Correct By: 07-Aug-2019
3717-1-02.4(B)(2)(k) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical PIC unable to demonstrate knowledge of cleaning and sanitizing. PIC is not ensuring utensils and equipment are being properly sanitized.
Correct By: 07-Aug-2019
3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical PIC did not ensure employees are proplerly maintaining temperatures of TCS foods during hot and cold storage. Manager is not ensuring that items being held in walk in coolers is being held at proper temperatures.
Correct By: 07-Aug-2019
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed handwashing sink in the entree area had ice and potatoes in it. Advised manager that the sink could only be used for handwashing. Also observed in the sandwich area that the employee was using the handwashing sink to wash utensils. Please remind employees that handwashing sinks are only to be used for handwashing.
Correct By: 07-Aug-2019
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed the interior of the ice machine needs to cleaned. Also observed can opener attached to the prep table near the freezer needs to be cleaned.
Correct By: 07-Aug-2019
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. Through discussion with manager was informed that slash resistant gloves are not being properly washed, rinsed and sanitized. Since these items are coming in direct contact with food please treat them as a utensil and make sure they are properly cleaned.
Correct By: 07-Aug-2019
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Observed food employee attempt to clean knife in handwashing sink in order to reuse but did not include a sanitizing step. Utensils must be sanitized after cleaning and before use of the utensil. Employee was advised to retrieve a knife from the clean utensils area. Also observed employee attempting to improperly wash and sanitize knife considering the sanitizer was reading 0ppm. Please make sure all utensils are going through a proper wash, rinse and sanitize before and after use and if during use becomes contaminated.
Correct By: 07-Aug-2019
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 that the sanitizing buckets at the entree station and at the sandwich station has quaternary ammonium that was at a concentration of 0ppm. Please make sure that buckets are mixed to the proper concentration.
Correct By: 07-Aug-2019
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food. Observed that turkey burgers were temping at 99F that were being cooled in the drawer under the grill in the entree area. According to employee they had been there for a couple of hours. Advised employee to discard turkey burgers due to not reaching 70F within two hours. Also informed employee that the cooling drawers are not made to cool product down in a rapid manner.
Correct By: 07-Aug-2019
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Observed calzones at pizza station being held at 125F. Food should be held at 135F or above for hot holding. Also observed blanched french fries being held at 102F. Potatoes were discarded.
Correct By: 07-Aug-2019
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 multiple items not being held at proper cold holding temperatures. Salad bar (sliced tomatoes 55F, cut lettuce 57F, diced boiled eggs 47F) , sandwich area (turkey 46F, lettuce 55F, sliced tomatoes 47F), entree area (american cheese 51F, quesadillas 50F), grab and go cooler (milk 51F). Informed manager of the issues. Items that could be save were cooled and other items were advised to be discarded. Manager called building maintenance to check coolers.
Correct By: 07-Aug-2019
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed item in the walk in cooler that was improperly date marked. Baked beans had two different stickers with two different dates and one of the stickers was dated for 8 days. Please inform staff to date mark items one time and only date for 7 days with the day of preparation being Day 1.
Correct By: 07-Aug-2019
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Equipment and/or utensils improper construction. Observed cutting board in dish area that was damaged. Wooden cutting board was broken in half and also had a deep crack in the board. Food employee stated that it is used for cutting bagels and toast. Surfaces must be smooth and easily cleanable.
Correct By: 08-Aug-2019
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 that the condensation line coming from the ice machine was resting in the drain. Please create an air gap that is twice the diameter of the pipe but no less than 1 inch.
Correct By: 07-Aug-2019