3717-1-05.1(J) / Backflow prevention device - when required.
Critical No approved backflow prevention device on the plumbing system for the ice machine. Observed ice machine relocated to a new location within the kitchen (near front entrance).
Correct By: 31-Jan-2020
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Water thermometer not accurate for the warewashing machine. Final rinse temperature shall read between 180-194 degrees F.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice build-up in the walk-in freezer unit. Ensure products are not being stored under leaking drainage lines.
3717-1-04.1(T) / Ice units - separation of drains
Liquid waste drain lines passing through an ice machine or ice storage bin. Observed the ice makers drainage line connecting to the ice bin drain line. Ensure proper air gaps are maintained.
3717-1-04(H) / Nonstick coatings - use limitation.
Improper use and/or maintenance of equipment and utensils that have non-stick coating. Ensure metal utensils are not being used on non-stick pans. Observed multiple pans that are in poor condition.
3717-1-06.1(A) / Floors, walls, and ceilings.
Walls and ceiling not smooth and easily cleanable near the mechanical warewashing machine. Observed peeling paint around the high-temp dish machine on the ceiling and the FRP wall.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. Observed missing covebase near the coffee station, warewashing area, and prep sink area at the time of inspection.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. Observed an accumulation of dust and debris on the ceilings and went covers on the ceiling throughout the kitchen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-January-2020
| Comments |
|---|
| Food employees shall not wear jewelry on arms or hands during food preparation. Observed water on the floor under the prep sink, ensure drainage is directed into the floor drain with proper air gap. The water appears to be damaging the floor and deterioration was evident. Observed building going through renovations. If renovations are going to occur in the food service. Please ensure a facility review packet is submitted to the Health Department prior to construction. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |