3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed interior of microwaves throughout, waffle makers in the cook area, flat tops in the grill area, grill utensils in the grill area, and the slicer and mixer in the prep area not clean to sight and touch at the time of inspection.
3717-1-05(I) / Pressure.
Critical Water under pressure is not available to all fixtures as required. Observed low water pressure for the hand sink in the cook room near the salad and coffee station.
3717-1-03.5(C)(2) / Food labels - packaged food
Corrected During Inspection Label on packaged cookies at the front customer self-service area did not contain all required information. Labels were missing the name and place of business of the manufacturer, packer, or distributor. PIC removed them from customer self-service.
3717-1-02.2(F)(2) / Fingernails - artificial
Corrected During Inspection Observed employees with painted fingernails working with and around exposed foods without gloves. PIC discussed glove usage with employees with painted nails.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Clean equipment and utensils throughout the FSO not stored in a self-draining position and covered or inverted.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed disposable containers above the bread warming equipment, above the salad prep cold holding unit, and on the shelf next to the back hand sink exposed and removed from the original packaging.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the following equipment with an accumulation of food residue and other debris: 1) Door seals, handles, gaskets, interior of all refrigeration/freezer units. 2) Waffle maker area. 3) Cooking equipment and area on grill line and prep area. 4) ice cream lid and area in back prep room. 5) Walk-in shelving units (rust). 6) Exterior of mixer equipment (peeling/chipping paint) in back prep room. 7) All other hard to clean areas.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. A sewer-like odor was found near the mop sink and in the women's restroom.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Plumbing fixtures unclean. Observed hand sinks and three compartment sink fixtures not maintained clean.
3717-1-05.4(Q) / Cleaning receptacles.
Waste receptacles or handling units not cleaned and maintained. Observed grease receptacle top/lid not maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility and floors throughout are not maintained clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors in the dish area and grill room are no longer smooth and easily cleanable (grout missing/damaged flooring).
3717-1-04.1(J) / Ventilation hood systems - filters.
Stainless steel filters above the cooking equipment on the grill line have an accumulation of grease and other debris.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-November-2019
| Comments |
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| Please ensure employees eat, drink, or use tobacco in designated area. A licensed pest control operator shall only be spraying chemicals in the building. Please ensure the fizzy tablet is being used according to the manufacture. The license holder shall submit plans prior to any alterations to the FSO. The violations documented shall be corrected and will be checked during the follow-up 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |