3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Corrected During Inspection Observed the person in charge did not ensure equipment is being properly sanitizing at the time of inspection. Red bucket of sanitizer on the main prep table was tested above the maximum concentration as stated on the product label (500+ ppm). PIC diluted the concentration to an acceptable level.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the door tracks and interior of the ice cream chest freezer with an accumulation of food debris at the time of inspection.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. Clean and maintain the interior of the ice cream chest freezer.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed an outer back door without proper protection against the entry of insects and rodents at the time of inspection. Gaps were found between the bottom of the doors and the floor.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors; (2) Exterior emergency exit doors need not be self-closing if they are: (a) Solid and tight-fitting; (b) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FSO or RFE; and (c) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. Provide weather stripping for gap along bottom of doors.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-April-2018
| Comments |
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| Observed facility to appear very clean and well maintained at the time of inspection. Ensure the label and guidelines for the sanitizer are being followed. When sanitizing equipment and utensils they shall have a contact time of at least 60 seconds in the proper concentration.. The violations documented shall be corrected as soon as possible and will be checked during next standard inspection. |