3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Corrected During Inspection Food employee(s) did not wash hands when required. FOOD EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.
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 A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration.OBSERVED THE CHLORINE SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION IN THE SANITIZER BUCKET. THE CHLORINE SANIIZING SOLUTION SHALL BE HELD BETWEEN 50-100 PPM FOR EFFECTIVE SANITIZING.
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 SOUP HELD AT 117*F ON THE PREP TABLE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat Corrected During Inspection No soap at handwashing sink(s). OBSERVED NO SOAP AT THE HANDWASHING SINK IN THE KITCHEN.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat Corrected During Inspection No towels or drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HAND SINK IN THE KITCHEN.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection [51] Improper storage of cleaned equipment, utensils, and laundered linens.OBSERVED CLEAN UTENSILS STORED IN A DIRTY CONTAINER ON THE SERVICE LINE.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. OBSERVED SPILLAGE IN THE REACH IN FREEZER.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-December-2021
| Comments |
|---|
| CRITICAL CONTROL POINT INSPECTION VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. X - P - Chemical: Toxic materials are properly identified and stored. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so.Food employee(s) did not wash hands when required. FOOD EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD. |