3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Observed chill stick being left in the product on the back prep table for an extended period of time. Food shall be monitored and stirred often to ensure product is cooled quickly (135-70°F in 2 hours and 70-41°F within a total of 6 hours). If the chill stick thaws out, it shall be replaced with another chill stick to help with rapid cooling. Recommend placing food in the walk-in freezer, refrigerator, or use an ice bath to cool the food down to 135°F then begin rapid cooling with chill stick (chill stick may crack if product is too hot).
3717-1-04.4(F)(1) / Warewashing sinks - use limitation.
Observed employee at the warewashing machine washing hands in the food prep sink.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used. The PIC shall know how to test the warewashing machines to ensure proper concentration, temperatures, etc. Ensure after cleaning filters the machine is drained and refilled if the water has visible soils and debris.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of dust, dirt, food residue, and other debris on the following non-food contact surfaces:
1. door handles, gaskets, and interior (top/lids) of multiple refrigeration units in the main prep area.
2. exterior surfaces of the microwaves
3. exterior surfaces of the warewashing machine.
4. between cooking equipment on the cook line.
5. carts in the walk-in refrigeration unit.
3717-1-06.4(A) / Repairing.
Repeat Observed floors and walls in the main prep room no longer smooth and easily cleanable (dish area). Multiple areas were observed repaired and more work is scheduled per discussion with PIC.
3717-1-06.4(A) / Repairing.
Observed damaged walk-in refirgeration unit. Observed water entering through the floor and water ponding throughout. A contractor was observed investigating the water.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors near the dish area and walk-in freezer/refrigeration unit not maintained clean. These areas are very difficult to clean and shall be rapied to allow for easy cleaning.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-February-2020
| Comments |
|---|
| Observed multiple repairs and improvements in maintenance and cleaning from the last inspection. Observed the facility to be well maintained and organized at the time of inspection. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |