3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces in the walk-in no longer smooth and easily cleanable. Observed damaged floors, walls, and other material within the walk-in that needs repaired to be easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the following equipment with an accumulation of food residue and other debris: 1) Handles,hinges, exterior of hot holding cabinets. 2) Gaskets/seals on display dessert and right refrigeration/freezer unit next to the cook line. 3) Walk-in shelving units (rust - wheels and support).
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors in the dish area and grill room are no longer smooth and easily cleanable (grout missing/damaged flooring).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-June-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. Ensure time as a public health control (4 hours) is being used according to the written procedure posted within the facility. The license holder shall submit plans to the Health Department prior to any extensive alterations to the FSO. The violations documented shall be corrected and will be checked at 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. |