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. ( OBSERVED INCORRECT CHLORINE SANITIZING SOLUTION IN SANITIZER BUCKET AT TIME OF INSPECTION. SANITIZING SOLUTION WAS ABOVE THE REQUIRE LIMITS AT TIME OF INSPECTION. PIC SHALL ENSURE CHLORINE SANITIZING SOLUTION SHALL BE AT 50-100 PPM IN THE SANITIZER BUCKETS IN ORDER TO PREVENT A POSSIBLE CHEMICAL HAZARD IN THE OPERATION, MAINTAIN AT ALL TIMES) FOOD EMPLOYEE RE-MADE THE SANITIZING SOLUTION AT TIME OF INSPECTION..
Correct By: 29-Aug-2022
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. ( OBSERVED IMPROPER COLD HOLDING OF SLICED TOMATOES AND CUT LEAFY LETTUCE AT TIME OF INSPECTION. TCS FOOD ITEMS WERE AT 61-62 DEGREES FAHRENHEIT LOCATED AT THE FRONT SERVICE LINE. ALL TCS FOODS BEING COLD HELD SHALL BE MAINTAIN AT A TEMP. OF 41 DEGREES FAHRENHEIT AND BELOW IN ORDER TO PREVENT BACTERIAL GROWTH IN WHICH COULD CAUSE A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC PROVIDED CORRECTIONS AT TIME OF INSPECTION.
Correct By: 29-Aug-2022
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved chemical sanitizer used on food contact surfaces. ( OBSERVED CHLORINE SANITIZING SOLUTION IN THE SANITIZER BUCKET AT A CONCENTRATION ABOVE 100 PPM AT TIME OF INSPECTION. PIC SHALL IMMEDIATELY ENSURE SANITIZING SOLUTIONS IS PREPARED CORRECTLY AT 50-100 PPM IN ORDER TO PREVENT A POSSIBLE CHEMICAL HAZARD IN THE OPERATION) FOOD EMPLOYEE MADE CORRECTIONS AT TIME OF INSPECTION.
Correct By: 29-Aug-2022
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles. ( OBSERVED RE-USE OF SINGLE-SERVICE PLASTIC CONTAINERS TO STORE FOOD ITEMS)
Correct By: 05-Sep-2022
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.( OBSERVED MISSING TEST KIT FOR CHLORINE SANITIZER)
Correct By: 05-Sep-2022
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. ( OBSERVED THE ACCUMULATION OF DUST ON THE CEILINGS LOCATED IN THE FOOD PREP. AREA OF THE OPERATION)
Correct By: 05-Sep-2022
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-August-2022
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - Chemical: Observed toxic materials improperly identified, stored and used. (Observed the chlorine sanitizing solution above the maximum requirements (100 ppm) for concentration in the sanitizer bucket in the food prep. area. To prevent a chemical hazard that may cause illness, the chlorine sanitizing solution for sanitizer bucket shall not exceed the maximum concentration limit. The food employee immediately adjusted the concentration by adding water and lowering the concentration to 50 ppm) VI - TCS Food: TCS foods were not being held at the proper temperature.( OBSERVED THE IMPROPER COLD HOLDING OF A TCS FOOD ITEM, SLICED TOMATOES AND CUT LEAFY LETTUCE AT TIME OF INSPECTION. TCS FOOD ITEMS WERE AT 61-62 DEGREES FAHRENHEIT AT TIME OF INSPECTION. PIC SHALL ENSURE ALL TCS FOODS BEING COLD HELD SHALL BE MAINTAIN AT A TEMP. OF 41 DEGREES FAHRENHEIT AND BELOW IN ORDER TO PREVENT BACTERIAL GROWTH IN WHICH COULD CAUSE A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC PROVIDED CORRECTIONS AT TIME OF INSPECTION. |