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 ready to eat TCS foods being properly date marked, and discarded when required in the walk-in cooler.
Note: staff immediately corrected during inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items.
Observed improper storage of food items.
discontinue storing food products less tham six inches from the walk-in cooler.
Correct By: 03-Feb-2024
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 utensils not stored in a self-draining position and covered or inverted.
Note: corrected during inspection
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises.
Observed and discussed with staff one nonfunctional item at the rear of the foodservice operation.
properly remove or resume the microwave equipment which is located near the rear entrance doorway of the foodservice operation.
Correct By: 03-Feb-2024
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed and discussed with staff of one damaged ceiling tile located by the rear entrance door.
Correct By: 03-Feb-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-January-2024
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VI - 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: staff immediately corrected during inspection. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. Sanitarian observed food contact surfaces being properly cleaned and sanitized. 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. |