3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT THE TIME OF INSPECTION. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. OBSERVED: TIME/TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOODS IN THE COLD HOLDING UNIT, SUCH AS HAM AND SLICED SWISS CHEESE, WERE KEPT AT TEMPERATURES BETWEEN 47–51 DEGREES FAHRENHEIT. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE SERVICE LINE INGREDIENTS AND PLACED THEM IN THE COOLER UNTIL THEY REACHED 41 DEGREES FAHRENHEIT.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED: POISONOUS AND TOXIC MATERIALS (GRILL CLEANER AND OXIVIR DISINFECTANT/CLEANER) WERE STORED NEXT TO A BOTTLE OF HOT SAUCE ON THE SHELF UNDER THE GRILL. TO PREVENT CONTAMINATION OF FOOD WITH POISONOUS AND TOXIC SUBSTANCES SUCH AS GRILL CLEANER AND OXIVIR DISINFECTANT/CLEANER, POISONOUS AND TOXIC MATERIALS SHALL BE STORED IN SUCH A WAY SO THAT THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES. AT THE TIME OF THE INSPECTION, THE PIC DISCARDED THE BOTTLE OF HOT SAUCE.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Corrected During Inspection Unapproved chemical sanitizer used on food contact surfaces. OBSERVED: CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER THROUGHOUT THE OPERATION (IN SANITIZER BUCKETS AND THE THREE COMPARTMENT SINK) WAS HIGHER THAN 500 PPM. TO PREVENT POTENTIAL INDIRECT DIETARY EXPOSURE TO COMPONENTS OF SANITIZING SOLUTIONS SUCH AS QUATERNARY AMMONIUM SOLUTION GENERATED ON SITE, THE CONCENTRATION OF QUATERNARY AMMONIUM SHALL NOT EXCEED 400 PPM. AT THE TIME OF THE INSPECTION, THE PIC DILUTED THE QUATERNARY AMMONIUM SOLUTIONS TO A CONCENTRATION BETWEEN 200–400 PPM AS MEASURED WITH QUATERNARY AMMONIUM TEST STRIPS.
3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Corrected During Inspection Missing and/or incomplete allergen declaration(s). OBSERVED: LABELS ON FOODS PACKAGED IN-HOUSE AND DISPLAYED ON THE CHECK-OUT LINE SUCH AS MUFFINS AND DANISHES DID NOT CONTAIN ALL REQUIRED INFORMATION, SUCH AS MAJOR FOOD ALLERGENS CONTAINED IN THE FOOD. TO PREVENT ALLERGY ATTACKS OR ANAPHYLAXIS DUE TO EXPOSURE TO MAJOR ALLERGENS, FOODS PACKAGED IN A FOOD SERVICE OPERATION SHALL BE LABELED WITH THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY A PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. AT THE TIME OF THE INSPECTION, THE PIC POSTED THE LISTS OF INGREDIENTS, SUB-INGREDIENTS, AND MAJOR ALLERGENS, NEXT TO THE MUFFIN AND DANISH DISPLAYS.
3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted. OBSERVED: RESTROOMS USED BY FOOD EMPLOYEES WERE NOT PROVIDED WITH HANDWASHING SIGNAGE.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted. OBSERVED: HAND WASHING SINK ON THE FOOD PREP SIDE DIDN’T HAVE SIGNAGE.
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. OBSERVED: INTERNAL TEMPERATURE MEASURING DEVICES FOR COOLERS UNDER THE PREP TABLE AND UNDER THE PIZZA PREP STATION WERE BROKEN.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled. OBSERVED: WORKING CONTAINERS HOLDING CONDIMENTS SUCH AS DRESSINGS, KEPT IN THE COLD HOLDING UNIT.
3717-1-03.5(C)(2) / Food labels - packaged food
Repeat Corrected During Inspection Label on a food packaged in-house did not contain all required information. OBSERVED: LABELS ON FOODS PACKAGED IN-HOUSE AND DISPLAYED ON THE CHECK-OUT LINE SUCH AS MUFFINS AND DANISHES DID NOT CONTAIN ALL REQUIRED INFORMATION SUCH AS SUB-INGREDIENTS.
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: SINGLE-USE ARTICLES (CARDBOARD TRAYS) ON THE KITCHEN PREP LINE WERE NOT DISPLAYED INVERTED.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED: CARTS AND NON-FOOD CONTACT SURFACES SUCH AS GRILL AREA ARE UNCLEAN.
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom. OBSERVED: FEMALE TOILET ROOM WAS NOT PROVIDED WITH COVERED RECEPTACLES FOR SANITARY NAPKINS.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED: FLOOR THROUGHOUT THE OPERATION AND ESPECIALLY BEHIND THE LARGE PIPES UNDER THE WINDOWS WERE DIRTY.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Corrected During Inspection Employees lockers improperly located. OBSERVED: PERSONAL ITEMS SUCH AS PHONE AND CLOTHING ITEMS WERE STORED IN THE FOOD PREP AREA.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-October-2022
| Comments |
|---|
| NOTE: VIOLATION #22 WAS CORRECTED ON SITE (HEALTHSPACE DOES NOT SAVE THE COS SELECTION IN THIS CASE). |
| I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED TCS FOODS IN THE COLD HOLDING UNIT, SUCH AS HAM AND SLICED SWISS CHEESE, WERE KEPT AT TEMPERATURES BETWEEN 47-51 DEGREES FAHRENHEIT. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE SERVICE LINE INGREDIENTS AND PLACED THEM IN THE COOLER UNTIL THEY REACHED 41 DEGREES FAHRENHEIT. X - Chemical: Observed toxic materials improperly identified, stored and used. OBSERVED POISONOUS AND TOXIC MATERIALS (GRILL CLEANER AND OXIVIR DISINFECTANT/CLEANER) WERE STORED NEXT TO A BOTTLE OF HOT SAUCE ON THE SHELF UNDER THE GRILL. TO PREVENT CONTAMINATION OF FOOD WITH POISONOUS AND TOXIC SUBSTANCES SUCH AS GRILL CLEANER AND OXIVIR DISINFECTANT/CLEANER, POISONOUS AND TOXIC MATERIALS SHALL BE STORED IN SUCH A WAY SO THAT THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE USE ARTICLES. AT THE TIME OF THE INSPECTION, THE PIC DISCARDED THE BOTTLE OF HOT SAUCE. |