3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect concentration. Observed chlorine sanitizer concentration measured at 5-10 ppm. PIC contacted equipment company to adjust concentration to 50-100 ppm. Chemical warewashing machine was tested the next day when reviewing report and was in compliance.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed cut leafy green (lettuce, cabbage, bok choy, etc.) containers in the walk-in without dates. PIC stated they usually refill the containers everyday and will start having the employees date mark the items. Food was properly date marked the next day when reviewing the report.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Observed spray bottles of cleaning chemical being stored in unmarked working containers next to the grill line. PIC stated all employees know what is in the containers but will get the bottles labeled.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Observed breaded chicken cooling on rack next to the mop and hand sink measured at 75 degrees F. Foods shall be cooled as quickly as possible.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Observed multiple food items in unmarked containers on the grill line (salt, msg, sugar, other spices). Ensure containers are being warewashed when emptied and the product is not being "married" (dumping new product on old).
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed back exit door with a large gap along the floor. PIC stated a weather strip will be purchased and installed.
3717-1-03.2(L) / Linens and napkins - use limitation.
Corrected During Inspection Linens used inappropriately. Observed linens being used in the walk-in to cover food items. Clean linens shall not be used as a lid for containers of produce. PIC removed linens and used clear wrap to cover items.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 chest freezers, coffee maker, blenders, etc.) that was not approved by a recognized testing agency at the time of inspection.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed shelving in the walk-in with an accumulation of dirt and debris.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed walk-in ceilings not smooth and easily cleanable. Observed ceiling to be damaged and in need of cleaning.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed a build-up of dirt and debris on the floors in the following locations at the time of inspection: (1) walk-in cold holding unit. (2) walk-in freezer. (3) area near grease trap. (4) under preparation tables.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. Observed build up of grease and debris on the ventilation ehaust hood above the cook line. PIC stated cleaning company will be servicing the system next week.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-January-2019
| Comments |
|---|
| The violations documented shall be corrected and will be checked during the next standard inspection. |
| X - Chemical: Observed toxic materials improperly identified, stored and used. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. 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. 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. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. X - Chemical: Observed foods that contain unapproved food additives or the food additives exceeded the approved limits. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. |