3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. 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. 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 Repeat OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE HEAVY DUTY CAN OPENER. TO PREVENT CONTAMINATION OF FOOD, CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CLEAN THE CAN OPENER.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical OBSERVED CTHE SINGLE RACK LOW-TEMP MECHANICAL DISH MACHINE WAS AT 77°F. TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS, AT LEAST A MINIMUM TEMPERATURE OF 120°F SHALL BE MAINTAINED IN ACCORDANCE WITH THE MANUFACTURER'S SPECIFICATIONS. THE SANITARIAN INSTRUCTED THE PIC TO DISCONTINUE THE USE OF THE SINGLE RACK LOW-TEMP MECHANICAL DISH MACHINE UNTIL THE TEMPERATURE CAN MAINTAIN 120°F.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection OBSERVED TWO QUARTS OF TOMATO SAUCE AND ONE AND A HALF QUARTS OF ONION SAUCE, FIFTY-THREE AND FIFTY-NINE DEGREES FAHRENHEIT RESPECTIVELY, WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, COLD HELD TCS FOODS SHALL BE MAINTAINED AT A TEMPERATURE OF FORTY-ONE DEGREES FARENHEIT OR LESS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED SHALL BE DISCARDED.
3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Repeat Corrected During Inspection OBSERVED MANUAL WASH SOLUTION HAD A TEMPERATURE OF ONE HUNDRED AND FIVE DEGREES FAHRENHEIT. TO PREVENT BACTERIAL GROWTH, MANUAL WASH SOLUTION SHALL BE MAINTAINED AT ONE HUNDRED AND TEN DEGREES FAHRENHEIT OR ABOVE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO EMPTY THE WASH SOLUTION AND START OVER.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat Corrected During Inspection No soap at handwashing sink(s) (OBSERVED THERE WAS NO SOAP AT THE HAND WASHING SINK IN THE KITCHEN).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (OBSERVED WORKING CONTAINERS WERE NO LABELED).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items (OBSERVED OPENED BAGS OF RICE NOT PROTECTED FROM CONTAMINATION).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items (OBSERVED FOOD NOT STORED AT LEAST SIX INCHES OFF OF THE FLOOR).
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint (OBSERVED EMPLOYEES WITH NO HAIR RESTRAINT).
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Clean equipment and utensils not stored in a self-draining position and covered or inverted (OBSERVED DISHWARE AND EQUIPMENT NOT STORED INVERTED).
3717-1-04.8(G)(2) / Kitchenware and tableware - handling.
Knives, forks and spoons that are not prewrapped improperly presented (OBSERVED PLASTICWARE THAT DID NOT HAVE HANDLES FACE UP).
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Repeat Corrected During Inspection Single-service and single-use articles not protected from contamination (OBSERVED SINGLE SERVICE ITEMS NOT STORED AT LEAST SIX INCHES OFF OF THE FLOOR).
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized (OBSERVED CUTTING BOARD NEEDS TO BE CLEANED OR RESURFACED).
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning (OBSERVED THE THREE COMPARTMENT SINK WAS NOT SEALED TO THE WALL).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (OBSERVED THE FOLLOWING NON-FOOD CONTACT SURFACES MUST BE CLEANED: THE MICROWAVE OVEN, THE HEAVY DUTY CAN OPENER HOLDER, THE METAL SHELVING NEXT TO THE THREE DOOR COOLER, THEMETAL TABLE NEXT TO THE STOVE, THE STOVE TOP, THE SIDES OF THE DEEP FRYER, THE EXTERIOR OF THE OVEN, AND THE WINDOW VENT FAN AND SILL BEHIND THE THREE DOOR COOLER).
3717-1-06.4(F) / Drying mops.
Mops dried improperly (OBSERVED MOP WAS NOT STORED CORRECTLY).
3717-1-04.1(J) / Ventilation hood systems - filters.
Filters or grease extracting equipment not designed to be cleaned/replaced (OBSERVED THE HOOD VENTS NEED TO BE CLEANED).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-February-2022
| Comments |
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| III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). SANITARIAN OBSERVED THERE WAS NO SOAP AT THE HAND WASHING SINK IN THE KITCHEN. TO HELP PREVENT THE SPREAD OF BACTERIA, SOAP MUST BE PROVIDED AT A HAND WASHING STATION. SANITARIAN ORDERED THE PERSON IN CHARGE (PIC) TO PLACE SOAP AT THE HAND SINK. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED TWO QUARTS OF TOMATO SAUCE AND ONE AND A HALF QUARTS OF ONION SAUCE WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, COLD HELD TCS FOODS SHALL BE MAINTAINED AT A TEMPERATURE OF FORTY-ONE DEGREES FAHRENHEIT OR LESS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. FURTHERMORE, SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM. |