3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
>> Observed food contact surfaces not being properly sanitized
>> Correct by ensuring food contact surfaces are sanitized after being cleaned
Correct By: 30-Jul-2021
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved chemical sanitizer used on food contact surfaces.
Observed appearing malfunction of the sanitizer concentration of approximately 300 ppm of chlorine in the dishwasher rinse cycle.
Properly adjust the sanitizer concentration in the dishwasher rinse cycle to 50- 100 ppm.
Note: sanitarian informed by management this maintenance repair will immediately be scheduled.
Correct By: 30-Jul-2021
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the plumbing located near the exterior lower part of the cooking fryer.
remove the observed build-up from the plumbing located near the exterior lower part of the cooking fryer.
Correct By: 06-Aug-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-July-2021
| Comments |
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| Note: Orkin exterminating performs the monthly exterminating application. |
| 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 - P - TCS Food: Observed a large , uncovered container of cooked sausage in the walk-in cooler at 39°F, after an inital approximately forty five minute cool down from 135°F to 70°F with an approximate seventy five minute cool down from 70°F to 41°F. This is a good preventitve in preventing bacterial growth that can lead to foodborne illness. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. CDPH 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. CDPH 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. |