3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Observed Improper temperature of wash solution in mechanical warewasher. PIC had a method to ensure the temperature was reading above 120 degrees during the wash cycle. The machine shall work properly without going through an in depth process that only the manager knows. Ensure the temperature guages are accurate. Currently, the machine is only being used to sanitize dishes and the dishes are being washed and rinsed in the three compartment sink as a continous process.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed water leaking at the bottom of the specialty drink reach-in, duct taped reach-in unit by the tea, and ice build-up throughout the walk-in freezer. Food shall not be stored under any leaking condensation lines.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed damaged/unfinished corner near the egg cooking and reach-in unit at the time of inspection.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces of the specialty drink equipment and area not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-July-2020
| Comments |
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| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. 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. 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. X - P - Chemical: Toxic materials are properly identified and stored. |