3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employees did not wash hands when required. Observed employees exiting building (taking out garbage) and returning to work without washing gloves prior to donning gloves.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. The three-compartment sink shall be used until the warewashing equipment can be serviced and wash temperature measured above 120 degrees F.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed stickers being left on containers throughout the facility causing containers no longer to be easily cleaned.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice built-up in the walk-in freezer. Ensure food is not being stored underneath the leaking condensor or condensation lines.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. Observed build-up of food residue on all components of the warewashing machine. Per discussion with PIC, delime cycle is not being done.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed accumulation of food residue and debris on the warming units above the prep table. Observed gaskets for multiple cold holding/feezer equipment not maintained clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed grease build-up and debris on and between the equipment on the cook line. Grease appears to be dripping on the floor and pooling up.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed all drink equipment at the drive thru window area in need of cleaning. Observed surfaces on the drive-thru drink dispensing equipment not maintained clean. Observed Ice scoop, scoop holder, ice bin at the specialty drink area not maintained clean. Observed liquid spill on the table behind the equipment at the specialty drink area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed unknown black substance on the flooring throughout the walk-in freezer. Observed flooring throughout in need of cleaning, specifically under and around equipment at the warewashing area, cooking line, and specialty drink area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-October-2022
| Comments |
|---|
| Equipment and utensils that come in contact with TCS foods shall be warewashed every 4 hours when in use. Ensure employee with painted fingernails are wearing gloves while working around exposed foods. Single-use items in dry storage shall not be exposed to dust and debris. If products are removed from original packaging ensure the remaining products are protected. Recommend implementing a cleaning schedule to help maintain the facility. The grease collection system at the cook line shall be emptied regularly and ensure components are functioning properly. The violations documented shall be corrected and will be checked during the follow-up inspection. Follow-up inspection scheduled for October 25, 2022. |
| 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: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |