3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled with common name of food.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets for equipment throughout the facility.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue or debris on nonfood contacts surfaces of the refrigeration units which include the door handles, doors, gaskets, and door lids throughout the facility.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed handwashing sink at the server area leaking water under the sink and possible leak for the plumbing in the back dry storage room.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-February-2023
| Comments |
|---|
| Ensure employees are following the written procedure for the 4-hour hold time for the eggs next to the grill. Ensure employees are using the color coded cleaning and sanitizer buckets correctly. Discolored cutting boards shall be repaired or replaced to allow for proper cleaning and sanitizing. When receiving products ensure damaged products are being rejected such as dented cans. Flooring that is no longer found to be smooth and easily cleanable shall be repaired or replaced. 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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. X - P - Chemical: Toxic materials are properly identified and stored. |