3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED CAN OPENER BLADE WAS DIRTY. TO PREVENT POSSIBLE CROSS CONTAMINATION OF FOOD PRODUCT ALL FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED BEFORE AND AFTER USE.
CAN OPENER WAS CLEAND AND SANITIZED DURING INSPECTION
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Corrected During Inspection Equipment components are not intact, tight or properly adjusted.OBSERVED PART OF THE TOP OF MICROWAVE INTERIOR HAS MELTED EXPOSING FOOD TO POSSIBLE CONTAMINANTS
MICROWAVE WAS TAKEN OUT OF SERVICE
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency.OBSERVED THE BOTTOM OF REACH REFRIGERATOR NUMBER SIX IS LITTERED WITH OLD FOOD DEBRIS,
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED THE WALL BEHIND THE GRILL IS LITTERED WITH GREASE AND OLD FOOD DEBRIS
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.OBSERVED THE FLASHING ON THE WALL BY THE THREE COMPARTMENT SINK HAS BECOME DETACH.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 07-September-2021
| Comments |
|---|
| I could not confirm base on my inspection that Salmonellosis originated from this operation. Complaint number 11474 |
| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.Observed a can opener blade with visible food n debris on its food contact surfaces.. To prevent growth of potential foodborne illness causing pathogens, food contact surfaces must be washed, rinsed, sanitized, and air dried every 4 hours while in use, and stored clean. Inspector instructed PIC to disassemble the can openerr and wash, rinse, sanitize, and air dry all parts before using again. |