3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.
3717-1-02.4(C)(4) / PIC: duties - ensure food employees are effectively washing their hands
Critical Person in charge did not ensure employees were effectively cleaning their hands as required.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Observed employee incorrectly washing equipment and utensils in the three-compartment sink and no sanitizing occured. Observed mixing device for sanitizer not functioning properly.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed multiple containers of ready-to-eat, TCS foods (ham, tuna, gravy, etc.) not properly discarded when required in the walk-in and reach-in refrigeration units. PIC voluntarily discarded the products.
3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Repeat Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sinks water below 100°F.
3717-1-04.2(J) / Cleaning and Sanitizers - Availability
Observed no sanitizers not available in the FSO for the dish machine. Observed empty container of bleach hooked up to equipment. The equipment is not in use due to no hot water in the facility.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the following non-food contact surfaces of equipment with an accumulation of food residue or debris: 1) shelving in walk-in 2) air drying rack/shelving. 3) dish machine (scaling)
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the drainage for the ice machine in disrepair. Water ponding on the floor in that area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed mold-like substance on the wall behind/below the prep sink and mechanical warewashing equipment.
3717-1-06.4(A) / Repairing.
Repeat Damaged floor and wall junctures near the prep sink and in the warewashing area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-January-2023
| Comments |
|---|
| Observed the facility without hot water at the time of inspection. A company was servicing the boiler to try and restore the hot water to the facility. Observed the facility taking some measures to operate safely. The facility has gone to disposable plates, utensils, cups, etc. If the facility is to remain open it shall find alternative ways to clean equipment and utensils. Recommend finding additional food alternatives until hot water is restored. PIC stated they have additional disposable items arriving in case of prolonged repair to the boiler. Equipment (coffee maker) in the facility shall be commercial grade and approved by NSF or equivalent agency. Ensure food employees are not wearing jewelry on arms or hands during food preparation. Plumbing fixture at the steamer equipment shall be re-installed up off the floor. The violations documented shall be corrected and will be checked during the follow-up inspection. A follow-up inspection will occur Friday, January 6, 2023. |
| 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. X - P - Chemical: Toxic materials are properly identified and stored. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. |