3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed pre-soak chemical hose in/directed into the handwashing sink in the room with high temp warewashing machine. PIC removed hose and instructed employee to clean sink and wil ensure staff know its only to be used for handwashing.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Thermometers not in good repair or calibrated for the milk dispensing equipment at the customer self-service areas.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers throughout the facility not properly labeled.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat 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 damaged gasket for reach-in refrigeration unit under the counter at the transformation counter. Observed damaged wall next to reach-in refrigeration unit at the transformation area.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water leaking from the high temp warewashing equipment at the start where the wash cycle begins.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed slow drain for the handwashing sink at the action/pizza station.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of dust and debris on the ceiling/ceiling vents in the warewashing room/area.
3717-1-06.4(A) / Repairing.
Observed damaged flooring near the three-compartment sink. The flooring no longer has grout and is collecting water, dirt, debris, etc and is no longer smooth and easily cleanable.
Facility Type: Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-February-2022
| Comments |
|---|
| Light intensity where employees are working with knives shall be 50 foot candles. Ensure opened containers of milk/creamer are being date marked for 7 days unless used within 24 hours. 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. If waffle batter is going to be held cold with ice packs a TILT procedure (4-hour hold) will need to be implemented and be available for review. Handwashing shall occur after handling dirty dishes and before putting clean dishes away. 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. 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. |