3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. THE SANITARIAN OBSERVED A CRITICAL VIOLATION AT THE TIME OF THE FOOD SERVICE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT A CRITICAL VIOLATION DOES NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Corrected During Inspection Equipment and/or utensils improper construction. THE SANITARIAN OBSERVED COOKING SPATULA DAMAGED ON EDGES WTHE STRING HANDING OFF THAT COULD CAUSE PHYSICAL CONTAMINATION OF FOOD PRODUCTS. CORRECT BY USING DURABLE FOOD UTENSILS AND EQUIPMENT
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. THE SANITARIAN OBSERVED THE DRAIN PIPE FROM THE FOLLOWING SINKS EXTENDS INTO THE FLOOR DRAIN:
VEGETABLE RINSE SINK
AUTO SHAM COOKING EQUIPMENT
CORRECT BY PROVIDING AN AIR GAP BETWEEN THE DRAIN PIPE AND FLOOR DRAIN TO PREVENT BACKFLOW AND CONTAMINATION OF THE EQUIPMENT
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat Plumbing system not properly maintained or repaired. THE SANITARIAN OBSERVED THE DRAIN PIPE FROM THE THREE COMPARTMENT SINK IS LEAKING. CORRECT BY REPAIR/REPLACEMENT OF DAMAGED EQUIPMENT
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-May-2022
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCE AND RECORDS ARE PROPERLY MAINTAINED, PROBE THERMOMETER PROPERLY CALIBRATED, FOOD LICENSE IS AVAILABL, EQUIPMENT TEMPERATURE LOG CHARTS PROVIDES AT THE TIME OF INSPECTION |
| VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. OBSERVED FOOD DEBRIS BUILD UP ON COMMERCIAL CHEESE GRATING EQUIPMENT. THE COMMERCIAL SLICING EQUIPMENT SHALL BE PROPERLY CLEANED AND SANITIZED AFTER EACH USE TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. THE FOOD EMPLOYEE REMOVED THE CHEESE GRATER FROM SERVICE AND CLEANED & SANITIZED AT TIME OF INSPECTION VI - TCS Food: TCS foods were not cooled using the proper time and temperature parameters. OBSERVED WRAPPED CARNITAS STORED AT 61 DEGREES F DURING THE SECOND STAGE OF THE COOLING METHOD IN REACH IN COOLER. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING THE CARNITAS IN AN ICE BATH AT THE TIME OF INSPECTION AND DOCUMENTING THE TIME. ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD TO MINIMIZE THE GROWTH OF BACTERIA AS THE TCS FOODS PASS THROUGH THE TEMPERATURE DANGER ZONE X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED ALL CHEMICALS WERE PROPERLY STORED AND LABELED FOR SAFETY WITHIN THE FOOD SERVICE OPERATION III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. OBSERVED ALL HAND WASHING STATIONS ARE PROPERLY SUPPLIED WITH SOAP, DRYING TOWELS AND ACCESSIBLE FOR EMPLOYEE USE |