3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding.OBSERVED TSC FOOD BEING REHEATED IN WARMERS MEANT FOR HOLDING HOT FOOD. TO PREVENT A FOOD BORNE ILLNESS DUE TO BACTERIAL GROWTH LINGERING IN THE TEMPERATURE DANGER ZONE ALL TSC FOOD MUST BE REHEATED TO 165 DEGREES WITHIN TWO HOURS.
CORRECTIVE ACTION: FOOD WAS REMOVE FROM WARMERS AND PLACE IN POTS ON THE STOVE FOR A RAPID REHEAT.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature.OBSERVED FOOD IN HOT HOLDING UNIT AT 92 DEGREES.ALL TSC FOOD BEING HELD HOT MUST BE HELD TO PREVENT BACTERIAL GROWTH WITHIN THE TEMPERATURE DANGER. HOT HOLING TEMPERATURE IS 135 OR ABOVE.
CORRECTIVE ACTION: FOOD ITEMS WERE PLACE ON THE STOVE FOR RAPID REHEAT THEN PLACE IN HOT HOLDING UNIT.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.OBSERVED FLIES IN THE KITCHEN AREA. IN ORDER TO REDUCE THE RISK OF INSECTS CONTAMINATION OF FOOD THROUGH EGG LAYING OR INSECT WASTE PEST MUST BE MINIMAL IN A FOOD OPERATION.
CORRECTIVE ACTION: INCREASE EXTERMINATION EFFORTS
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.MANAGER HAVE SERV SAFE CREDENTIAL THAT HAS NOT BEEN SUBMITTED FOR LEVEL TWO FOOD CERTIFICATION
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED GREEEN CUTTINGH BOARD IS SERVERLT SCORED
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Fixed equipment not properly sealed or spaced for cleaning.OBSERVED DISH MACHINE SCRAPE SINK IS DETACHED FROM THE WALL
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available.OBSERVED SANITIZER TEST KIT WAS NO AVAILABLE
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat Floor and wall junctures not properly coved or closed and/or floor drains not provided.OBSERVED WALL COVING MISSING IN THROUGHOUT OPERATION
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED DUST AROUND THE PERIMETER OF CEILING VENT
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2022
| Comments |
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| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: Observed improper reheating of food for hot holding.Observed tsc foods being reheat in hot holing unit meant to hold food hot.All tcs foods must be reheated to 165 degree within two hours to rapidly speed foods through the temperature danger zone thus retarding bacterial growth in that time period. .PIC was instructed to place foods on the stove for a rapid reheat to 165 degrees and then placed in the hot holding unit to be held at 135 degrees and above. |