3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. PIC will ensure employees are using the three-compartment sink until the warewashing machine can be repaired.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed small amount of ice build up in the freezer on the ceiling/around the condensor. A few boxes were observed with a small amount of ice. Discontinue storing boxes under leaking condensation lines.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed drink equipment near the drive thru window, grease dripping from equipment on cook line, top of dish machine, and high touch surfaces (door handles, gaskets, doors, etc.) of equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-February-2023
| Comments |
|---|
| Ensure stickers are being removed from lemons prior to washing them. Equipment and utensils that come in contact with TCS foods shall be warewashed every 4 hours when in use. 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. 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 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. 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. |