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 a build-up on two stored knives.
Note: corrected during inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items.
Observed and discussed with management improper storage of food items.
discontinue storing food products less tham six inches from the walk-in cooler and freezer floors.
Correct By: 14-Mar-2024
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
provide a sanitizer test kit to monitor the bleach concentration in a sanitizing solution.
Correct By: 14-Mar-2024
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed and discussed with management of build-up along the exterior edges and the backwall by the cooking grill equipment.
properly remove the observed build-up from along the exterior edges and the backwall which is located by the cooking grill equipment.
Correct By: 14-Mar-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-March-2024
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a build-up on two stored knives. Sanitarian discussed with management by removing the observed build-up from the stored two knives is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: corrected during inspection. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. Sanitarian informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. |