3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Repeat Warewashing machine does not have a visual means to ensure sanitizer is automatically dispensed.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed wet wiping cloth stored under a cutting board at the prep table near the tilt skillets.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Ice build-up under/around the condensor in both walk-in freezers. Products shall not be stored under leaking condensation lines.
3717-1-06.4(A) / Repairing.
Repeat 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: 20-February-2023
| 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. An odor was found in the walk-in refrigeration units, ensure the flooring, condenser fan covers, shelving, etc are being maintained clean. Any damaged surfaces shall be repaired to allow for easy cleaning. Carts appear to be damaging walls in the walk-in units. Extensive alterations to the facility require a plan review. If the dish room is going to be renovated, ensure plans are submitted to the health department prior to renovation. 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. |