3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. Observed breaded chicken used for sweet and sour chicken on shelving rack near the hand washing sink measured at 90-95 degrees F. PIC stated they allow chicken to rest for 30 minutes prior to putting in the walk-in. Discussed rapid cooling and proper methods for cooling foods.
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. Bottles next to the grill are filled with a grill/oven cleaner and the PIC labeled the unmarked bottles.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed rice scoops being stored in room temperature water at the time of inspection.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed the bottom cutting board at the prep table damaged. PIC stated the cutting board is not used for cutting only to add height to the cutting board that is used on it. equipment shall be smooth and easily cleanable and shall be replaced with something that can be warewashed properly.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed build-up of ice throughout the walk-in freezer at the time of inspection.
3717-1-04.2(J) / Cleaning and Sanitizers - Availability
Sanitizer not available for the warewashing machine. Observed chlorinated detergent being used as a sanitizer for the mechanical warewashing machine. PIC called company to service the machine and will be out today. Until equipment is serviced the FSO will use the three-compartment sink to properly warewash (wash,rinse,sanitize, air dry) equipment and utensils.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and other debris on the gaskets and handles of the cold holding and freezer equipment throughout the facility.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors along the baseboards and under equipment throughout the facility not maintained clean.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged or missing flooring throughout the facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-July-2019
| Comments |
|---|
| The hood system shall be cleaned as often as needed to prevent grease build-up. Ensure vegetables and fruits are covered in cold holding units if the product has already been washed. A follow-up inspection was scheduled to check the warewashing machine and critical violations documented. |
| 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. VI - TCS Food: Observed improper method for cooling TCS foods. X - P - Chemical: No unapproved food or color additives are used. 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. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. |