3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed multiple TCS foods (open container/bag of milk, blue cheese, lettuce, etc.) not dated or date marks were past the date mark. PIC voluntarily discarded product or dated the products.
3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Corrected During Inspection Warewashing machine does not have a visual means to ensure sanitizer is automatically dispensed. Observed container of sanitizer empty used for the chemical dish machine. PIC replaced the container of sanitizer to achieve proper ppm of sanitizer.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items in the walk-ins. Observed multiple foods not being protected from contamination (open/exposed bags of lettuce, exposed bread, food on sheet pans, etc.)
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Ice build-up under/around the condensor in the receiving walk-in freezers. Products shall not be stored under leaking condensation lines.
3717-1-06.4(A) / Repairing.
Flooring in the warewashing room not maintained in good repair. Observed peeling paint on the floor and areas were no longer smooth and easily cleanable. Observed water pooling under the machine. Ensure the dish machine is not leaking water.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-December-2022
| Comments |
|---|
| Unnecessary and non-functional items and equipment no longer used in the facility shall be removed. Ensure plumbing fixtures that are leaking are repaired to be in good working order. Ingredient list/labels shall be available for all products within the facility. 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. 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. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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. |