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. The QUAT solution in the 3 compartment sink was 100 ppm.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. The sour cream had a born on date, other TCS food had a born on and kill date on them. Only one type of system can be used. If both systems are used in the future , the oldest date will be used and the item will be discarded.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. A knife and spatula is stored in a crevice.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Equipment and utensils are not being air dried. Observed a food employee washed, rinsed, sanitize then towel dried a knife. This allows for possible contamination.
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The wall above the three compartment sink is damaged. It will be repaired memorial day weekend.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-February-2019
| Comments |
|---|
| VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |