3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed foods in the walk-in not properly protected after cooling has been finished. Observed barberton chicken and other products on pans in the center aisle without overhead protection while cooling.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed large butcher block table unable to be easily cleaned. PIC stated the table is not being used for food contact. Equipment in the facility shall be smooth and easily cleanable and shall be repaired.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed floor mats and shelving (specifically the sauce/dressing shelves) in the walk-in units not maintained cleaned.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue or debris on nonfood contacts surfaces of refrigeration units which includes the door handles, doors, gaskets, door lids, etc. throughout the facility.
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Outdoor refuse areas not curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors and and area around the low-temp warewashing machine not maintained clean. Observed rust-like debris building up on the vent and surfaces around the dish machine. Floors under equipment and other hard to reach areas shall be maintained clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Walls and/or ceilings not smooth and easily cleanable. Observed damaged walls near the service window, under the microwaves, near the handsink (by soap dispensor).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2021
| Comments |
|---|
| Milk is considered a TCS foods and shall be date marked for 7 days once opened. Date marking shall be consistent throughout the facility and shall include the date of expiration. Recommend contacting dish machine company to ensure the low temp warewashing machine is chemically sanitizing at an acceptable temperature. Observed irreversible thermoeter measured around 170 degrees F (temperature of wash cycle) at the time of inspection. The wash temperature is required to be above 120 degrees F, meaning the water booster could be set to a lower temperature. Ensure warewashing machine is operated according to the manufacturer's instructions. Ensure metal utensils are not being used on non-stick surfaces such as the waffle maker. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |