3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. VIOLATIONS DURING THE CURRENT INSPECTION. TO EXERCISE ACTIVE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PIC SHALL COMPLY WITH THE CODE BY HAVING NO THE PERSON IN CHARGE DID NOT COMPLY WITH THE CODE BY HAVING CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED AN ACCUMULATION OF FOOD RESIDUE ON TWO CUTTING KNIVES, PIZZA CUTTER, SPATULA, AND MAGNETIC KNIFE HOLDER IN KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN LEAD TO AN FOODBORNE ILLNESS, SHALL BE CLEAN TO SIGHT AND TOUCH. INSTRUCTED THE PIC TO WASH, CLEAN, AND SANITIZE UTENSILS.
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 COLD TCS FOODS SUCH AS: (16 QTS) WORKING CONTAINER OF YOGURT NOT PROPERLY DATE MARKED STORED INSIDE WALK - IN COOLER IN KITCHEN AREA. TO PREVENT THE GROWTH OF PATHOGENS THAT CAN LEAD TO FOODBORNE ILLNESS, REFRIGERATED, READY TO EAT TCS FOODS HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED. INSTRUCTED THE PIC TO DISCARD THE YOGURT PRODUCT; A VOLUNTARY DESTRUCTION FORM WAS ISSUED.
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. FOOD (YOGURT) THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED SHALL BE DISCARDED. THE PIC DISCARDED THE FOOD. THE SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. THERMOMETER NOT PRESENT INSIDE LOW BOY PREP REACH - IN COOLER ACROSS FROM DEEP FRYER IN KITCHEN AREA.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED TWO CUTTING BOARDS SCRATCHED AND SCORED ON TWO LOW BOY PREP REACH - IN COOLERS IN KITCHEN AREA.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning. OBSERVED THREE - COMPARTMENT SINK AND HANDWASHING SINK NOT SEALED TO WALL IN KITCHEN AREA.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. OBSERVED AN ACCUMULATION OF ENCRUSTED DIRT AND DEBRIS ON NINE SAUTE COOKING PANS STORE ON (SPLASH GUARD COUNTER ON TOP OF STOVE) IN KITCHEN AREA.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED AN ACCUMULATION OF ENCRUSTED DIRT AND DEBRIS ON HOOD VENTILATION SYSTEM AND SPLASH GUARD BEHIND STOVE IN KITCHEN AREA.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED AN ACCUMULATION OF FOOD DEBRIS INSIDE REACH - IN FREEZER IN KITCHEN AREA.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-June-2022
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| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED AN ACCUMULATION OF FOOD RESIDUE ON TWO CUTTING KNIVES, PIZZA CUTTER, SPATULA, AND MAGNETIC KNIFE HOLDER IN KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN LEAD TO AN FOODBORNE ILLNESS, SHALL BE CLEAN TO SIGHT AND TOUCH. INSTRUCTED THE PIC TO WASH, CLEAN, AND SANITIZE UTENSILS. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED COLD TCS FOODS SUCH AS: (16 QTS) WORKING CONTAINER OF YOGURT NOT PROPERLY DATE MARKED STORED INSIDE WALK - IN COOLER IN KITCHEN AREA. TO PREVENT THE GROWTH OF PATHOGENS THAT CAN LEAD TO FOODBORNE ILLNESS, REFRIGERATED, READY TO EAT TCS FOODS HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED. INSTRUCTED THE PIC TO DISCARD THE YOGURT PRODUCT; A VOLUNTARY DESTRUCTION FORM WAS ISSUED. |