3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed. Observed empty container of detergent connected to the dish machine in the transformation area (accross from bakery). PIC replaced the detergent.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F in the warewashing area in the back of the kitchen.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control for items held outside of mechanical refrigeration (creamers, cream cheese, etc.) Unable to find the procedure for the pizza 4 hour hold time.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees (student workers) wearing jewelry on arms or hands (bracelets) during food preparation.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed refrigeration unit in the bakery and grill areas in disrepair. Extension cord shall only be used for temporary use.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat 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.
Plumbing system not properly maintained or repaired. Observed no hot water pressure for the hand sink at the transformation area (across from bakery).
3717-1-06.4(A) / Repairing.
Repeat 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: 21-February-2023
| Comments |
|---|
| Ensure light intensity where employees are working with knives and slicing equipment is 50 foot candles. Ensure employees are eating food away from exposed foods and designated locations. Hand washing shall occur after taking breaks and returning to work. Hand washing sinks shall be accessible at all times while operating. Continue to maintain the high touch surfaces clean (door handles, gaskets, doors, etc.). Damaaged surfaces throughout the facility shall be repaired to allow for cleaning (specifically walk-in freezer doorway in the walk-in cooler) 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. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. I - P - Employee Health: The operation had an employee health policy on file. |