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(F) / Records, creation and retention
Critical Records for freezing of fish for parasite destruction not retained.OBSERVED LETTER OF PARASITE DESTRUCTION GUARANTEE IS NOT AVAILABLE. A LETTER OF GUARANTEE MUST BE PROVIDED TO ASSURE THAT SUSHI GRADE FISH HAS BEEN PROPERLY PROCESS TO KILL PARISITES.
COREECT BY 2/1/22
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 DELI SLICER HAS OLD ENCRUSTED FOOD DEBRIS ON IT. TO REDUCE THE RISK OF A FOOD BORNE ILLNESS ALL FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED BEFORE USE.
CORRECTIVE ACTION : DELI SLICER WAS CLEAND AND SANITIZED DURING INSPECTION
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED CUTTING BOARDS ON FRONT LINE ARE SERVERELY SCORED
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED EXCESS DUST AROUND THE PERIMETER OF CEILING VENTS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-January-2022
| Comments |
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| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. V - Food from Approved Source: Facility did not have proper documentation regarding the freezing of fish for parasite destruction. Writ of guarantee for parasite destruction was not provided. To assure that fish is being properly process for killing parasite in fish a letter from the fish processing company must be on hand. A letter must be provided for each new year. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.Observed a deli slicer with visible food n debris on its food contact surfaces. Upon questioning, person-in-charge (PIC) related that the slicer was last used hours ago. 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 deli slicer and wash, rinse, sanitize, and air dry all parts before using again. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. |