3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed white prep table used to cut TCS foods not cleaned every four hours. PIC will begin using a cutting board that can be warewashed easily at least every 4 hours.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. PIC labeled all clear containers that are used as sanitizer buckets throughout the FSO. Discussed using color coded buckets, green for cleaning solution and red for sanitizing solution.
3717-1-06.4(K) / Controlling pests.
Critical Observed flying insects (gnats) under the bar near the mechanical warewashing machine and in the dish room at the time of inspection.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (bracelets) during food preparation.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed chipping and unfinished wood above the salad prep refrigeration unit. PIC purchased approved shelf and will be installing it.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets for refrigeration and freezer units throughout the facility. Observed shelving in the dish area and in the walk-in freezer in poor condition.
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. top of drink station where the ice scoop was being stored.
3. fan covers in the walk-in refrigeration unit.
4. filters above fryers.
5. between cooking equipment on the cook line.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors in the dish area, under the bar near the warewashing machine, and multiple floor drains in the facility.
3717-1-06.4(A) / Repairing.
Repeat Observed floors and walls in the main prep room no longer smooth and easily cleanable. Multiple areas were observed repaired and more work is scheduled per discussion with PIC.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Repeat Light intensity less than twenty foot candles in required areas. Observed measured light intensity of 5 foot candles at the handwashing sink at the bar area and at the reach-in refrigeration unit at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-October-2019
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. |