3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Observed Improper temperature of wash solution in mechanical warewasher. Observed no detergent in the equipment at the time of inspection. PIC stated equipment and utensils are washed,rinsed,sanitized prior to placing items in the dish machine. Dicsontinue using the dish machine until it is repaired to be functioning properly. Ensure proper air drying occurs before stacking containers.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed wet wiping being left out on counters at the time of inspection.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed damaged/unfinished corner near the egg cooking and reach-in unit at the time of inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed ice build-up throughout the walk-in freezer. Ensure product is not stored under any leaking condensation lines.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed a leaking faucet for the hand sink near the ice machine. Observed rust at the bottom of the faucet.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in the walk-in refrigeration and freezer units. Multiple lights appeared burned out at the time of inspection.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on multiple lights throughout the main cook and prep areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-January-2020
| Comments |
|---|
| The violations documented shall be corrected and will be checked during next standard inspection. |
| 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. 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. X - P - Chemical: Toxic materials are properly identified and stored. |