3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Observed accumulation of encrusted grease deposits and food debris on the cooking/smoker equipment.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed 6 door refrigeration unit, ice machine, and other equipment in disrepair. Equipment shall be removed or repaired prior to opening kitchen for full service and using the kitchen to prepare foods
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-February-2023
| Comments |
|---|
| The operation was currently not in operation. The kitchen is being used to store items for the 2nd floor catering kitchen. Per discussion with PIC, the facility is rented out for events (meals prepared downstairs) and has no plan to open the kitchen for operation. Please contact the KCHD once the FSO is ready to reopen and able to serve foods to customer. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. 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. |