3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.CRITICAL VIOLATIONS WERE OBSERVED DURING THE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. OBSERVED THE CHLORINE CONCENTRATION WAS AT 0 PPM FOR THE LOW TEMPERATURE DISH MACHINE
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. TO PREVENT THE CONTAMINATION OF SILVERWARE, DISHWARE, FOOD HOLDING CONTAINERS, ETC. WHICH CAN LEAD TO A FOODBORNE ILLNESS, SANITIZER SHALL BE PROPERLY SUPPLIED TO THE DISH MACHINE DURING ALL TIMES OF OPERATION. THE DISH MACHINE OPERATOR SHALL BE PROPERLY TRAINED ON HOW TO CHECK THE DISH MACHINE FOR SANITIZER LEVELS. INFORMED THE PIC (PERSON IN CHARGE) TO USE THE 3 COMPARTMENT SINK TO SANITIZE ALL DISHWARE UNTIL THE REPAIR IS COMPLETED ON THE DISHWASHER
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. OBSERVED FOOD PRODUCTS (SUGAR & FLOUR) LEFT UNCOVERED IN STORAGE BINS
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. CORRECT BY PROPERLY COVERING ALL FOODS TO PREVENT CONTAMINATION
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed.OBSERVED THE EDGES/RIM AREA OF FOOD STORAGE CONTAINERS WERE BROKEN OR DAMAGED
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.TO PREVENT PHYSICAL HAZARDS/CONTAMINATION USE FOOD GRADE CONTAINERS THAT ARE CLEAN, DURABLE AND SAFE (FREE OF BREAKS/CHIPS)
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED THE STOVE IS NOT WORKING THAT WAS INVOLVED IN FIRE ON 5/31/18
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. CORRECT BY REPAIR/REPLACEMENT OF DAMAGED EQUIPMENT Correct By: 06-Jun-2018
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment is not cleaned at the required frequency. OBSERVED GREASE AND DEBRIS BUILD UP ON THE INTERIOR AND EXTERIOR SIDES OF FRYING EQUIPMENT
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Corrected During Inspection Cooking and/or baking equipment is not cleaned at the required frequency. OBSERVED FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS OF THE BAKING MIXER
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DELI SLICER
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable.
OBSERVED HOLES IN CEILING TILE ABOVE THE PRODUCTION LINE
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
CORRECT BY REPAIR TO ENSURE THAT CEILING IS IN GOOD WORKING ORDER TO PREVENT CONTAMINATION DURING FOOD PREPARATION
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. OBSERVED HOLES IN CEILING TILE ABOVE THE PRODUCE SINK
The physical facilities shall be maintained in good repair. CORRECT BY REPAIR/REPLACEMENT OF DAMAGED MATERIALS
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED PIECES OF FOOD AND GREASE BUILD UP UNDER THE PRODUCTION LINE COOLER AND THE GRILL
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.CLEAN ON A ROUTINE BASIS TO PREVENT DEBRIS BUILD UP AND PEST INFESTATION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-June-2018
| Comments |
|---|
| NOTE: MET WITH HEAD CHEF TO DISCUSS KITCHEN FIRE ON 5/31/18 INVOLVING COMMERCIAL STOVE UNIT. THE EQUIPMENT HAS BEEN REMOVED FROM OPERATION AND SCHEDULED FOR SERVICE BY THE ELECTRICAL APPLIANCES REPAIR COMPANY. THE PIC WILL CONTACT AFTER REPAIR IS COMPLETE FOR A RE-INSPECTION. QUATENARY AMMONIUM TEST KIT-YES, BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE, PIC(PERSON IN CHARGE) PROVIDED FOOD LICENSE, PEST CONTROL-EHRLICH |