3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed pizza utensils (pokers) not maintained clean. In-use utensils shall be placed in or on a cleanable surface. PIC stated the pokers will not be used until cleaned and sanitized and stated they have other utensils that they use.
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 coleslaw product in the homezone without a date. Observed container dated for 8 days in the home zone. Ensure employee are counting the prep day as day 1. PIC voluntarily discarded product.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Thermometer not in good repair or calibrated for the milk dispensing equipment at the customer self-service area near the salad bar area.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed damaged caulking around wells at the serving counters, specifically the pizza area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed water leaking from main dish machine in the warewashing room. Observed machine stating a delime is needed. Observed curtains/dividers missing in the machine. Temperature inside the machine shall hit above 160 degrees F and shall be tested periodically with labels or a max reading thermometer.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed dish machine at the gluten kitchen in disrepair. Equipment and utensils shall be warewashed in the three-compartment sink until repairs are made.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed "household use only" mixer at the bakery area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed under the counter refrigeration unit at grill area near the hand sink in disrepair. The unit shall be cleaned out until repairs are made. Recommend taking it to the back area for cleaning.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed milk dispensing equipment at the breakfast customer self-service area with milk debris on nonfood-contact surfaces.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water on the floor throughout the back cook/prep/warewashing room. Employee stated there may have been a back-up from the three-compartment sink. PIC called facility maintenance to investigate and floor will be cleaned.
Facility Type: Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 21-September-2021
| Comments |
|---|
| A critical control point inspection was conducted with the standard/30 day inspection. Ensure the facility has a manager with a manager level certification in food protection (not to be used for other locations). Employees shall be informed in a verifiable manner of their responsibility to report information about their health (employee health policy). A written procedure for responding to vomiting or diarrheal events shall be readily available. If water filter are used for water supply lines they shall be maintained and serviced as stated by the manufacturer, documentation shall be readily available. Dented cans shall be refused at receiving. If waffle batter is going to be held cold with ice packs a TILT procedure (4-hour hold) will need to be implemented. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. 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. |