3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed TCS foods being held in the small refrigeration unit at the bowl station. Refigeration unit was observed in disrepair. PIC placed a do not use sign on the equipment until it can be repaired and hold TCS foods under 41 degrees F.
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 multiple unmarked spray bottles. PIC instructed employees to mark bottles with the common name or discard the bottles.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control for items held outside of mechanical refrigeration (creamers, pizza procedure, waffle batter, etc.).
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed ice container stored in the ice bin near the dry storage room.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed reach-in refrigeration unit under the counter at the bowl station in disrepair. Observed ice build-up in the walk-in at the loading dock area.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed damaged wall near the prep refrigeration unit in the grill station. Observed holes in the wall in the back of the kitchen. Observed damaged tile in the walk in refgeration unit that leads into the walk-in freezer.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed leak at the handwashing sinks at choolah station.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Grease build-up on the filters on the exhaust hood system above the grills in the grill station.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed ceiling vents and area around them in warewashing room not maintained clean. Observed vents in the dish room in the back of the kitchen with an accumulation of dust and debris.
Facility Type: Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-February-2024
| Comments |
|---|
| Opened gallons of milk shall be date marked for 7 days unless used within 24 hours. Blue cheese is considered a soft cheese and shall be dated for 7 days when opened. Ensure date marking is consistent and that TCS products are only dated for 7 days. Hand washing sinks shall be accessible at all times while operating. Ensure doors are not blocking access (choolah zone). Documentation must be provided for open product to stay out of refrigeration if the label states "refrigerate after opening" such as hot sauce. Continue to maintain the high touch surfaces clean (door handles, gaskets, doors, etc.). Ensure foods being stored in the walk-in are properly covered when required. Ensure cardboard is not accumulating to the point where its overflowing the receptacle and blocking egress. The violations documented are to 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 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. |