3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed bag of lettuce past 7 day date mark in the walk-in refrigeration unit. PIC voluntarily discarded the product.
3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Repeat Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used. Unable to determine the concentration of the quat sanitizer for the dish machine. The hot water may be causing issues on getting an accurate reading of the quat sanitizer. Recommend using chlorine sanitizer or high temp to sanitize equipment and utensils. PIC stated they will contact the dish machine company for service.
3717-1-06.4(A) / Repairing.
Damaged floor and wall junctures near the prep sink and in the warewashing area. Observed damaged wall surfaces throughout (specifically near dry storage doorway). PIC states maintenance will be repairing damaged wall and possible painting. Ensure work is being done when food prep is not occuring and contamination can not occur. Ensure proper clean up occurs.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2023
| Comments |
|---|
| Equipment (coffee maker) in the facility shall be commercial grade and approved by NSF or equivalent agency. Ensure food employees are not wearing jewelry on arms or hands during food preparation. Discussed pickled eggs with PIC. Contact the supplier regarding the shelf life of the pickled egg product. Until the dish machine can be tested and demonstrated that it is at the acceptable concentration the three-compartment sink shall be used to sanitize equipment and utensils. Contact the health department to update regarding demonstrating concentration of the sanitizer in the dish machine. 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 operation had an employee health policy on file. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. X - P - Chemical: Toxic materials are properly identified and stored. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. |