3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature.
Observed a container of prepared meat loaf at approximately 51°F.
properly provide all tcs cold stored food items at proper 41°F and/or below temperature.
Note: person-in-charge immediately transferred this batch of food to a proper cold holding cooler temperature.
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 not all refrigerated, ready-to-eat, TCS foods to be properly date marked.
Note: a cold holding container of prepared beef immediately corrected during inspection.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s).
Observed unavailable soap at the food preparation handwashing sink
Correct By: 09-Sep-2023
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control.
Observed and discussed of butter at room temperature which needs available written procedures for the time as a public health control use.
Note: sanitarian is forwarding written procedures documentation.
Upon completion and forwarded to the sanitarian for CDPH approval.
Correct By: 03-Sep-2023
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean equipment and utensils to be stored in a self-draining position and covered or inverted.
Note: corrected during inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed one reach-in cooler with improper temperature.
repair to properly restore the observed one reach-in cooler with improper temperature.
Correct By: 09-Sep-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed one non-working hood light.
repair to properly restore the proper lighting at the food preparation area.
Correct By: 09-Sep-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-August-2023
| Comments |
|---|
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. Sanitarian observed the person-in-charge employee with ODH certification. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. Sanitarian observed food contact surfaces being properly cleaned and sanitized. VI - P - TCS Food: Observed not all 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. Note: immediately corrected during inspection. 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. |