3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed strawberry cream cheese individual containers t the bakery zone measured above 41 degrees F. PIC stated the pans were in the cold well incorrectly and readjusted the pan holders to be in the well deeper to help keep products below 41 degrees F. PIC will monitor the products and ensure they are held at 41 degrees F or below.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Thermometers not in good repair or calibrated for the milk dispensing equipment at the customer self-service areas.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water leak from the drain for the handwashing sink at the home zone.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat Plumbing system not properly maintained or repaired. Observed water leaking from the high temp warewashing equipment at the start where the wash cycle begins.
3717-1-06.4(A) / Repairing.
Repeat Observed damaged flooring near the three-compartment sink. The flooring no longer has grout and is collecting water, dirt, debris, etc and is no longer smooth and easily cleanable.
Facility Type: Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-June-2022
| Comments |
|---|
| Gluten zone has been rearranged and a new commercial refrigeration unit was observed (removed prep refrigeration unit). Ensure light intensity where employees are working with knives is 50 foot candles. Ensure opened containers of milk/creamer are being date marked for 7 days unless used within 24 hours. Handwashing shall occur after handling dirty dishes and before putting clean dishes away. The violations documented shall be corrected and will be checked during the 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. |