3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed fench toast mix dated for 6-27-19. PIC discarded expired product.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance. Observed vapona strip in the dry storage room during operation.
3717-1-06.4(K) / Controlling pests.
Critical Observed mouse droppings throughout the dry storage room.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have an employee with level two certification in food protection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Steam n hold equipment in the corner under the ventilation hood system was leaking water out the front. Ensure door seals are functioning properly.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and other debris in the reach-in cold holding unit, exterior of cooking equipment on the grill line, and the exterior of the warewashing machine.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed slow drain for the hand sink on the cook/prep side of the kitchen.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged flooring near the steam n hold equipment and the prep sink. Floor shall be repaired or replaced to be smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-July-2019
| Comments |
|---|
| Ensure all employees are following the sick policy and is verifiable. The surface of the hood system shall be smooth and easily cleanable and free of any debris (including chipping paint). Containers used for cleaning and sanitizing bucket shall be properly identified by either labeling or other acceptable method. The violations documented shall be corrected and will be checked during next standard inspection. |
| X - P - Chemical: No unapproved food or color additives are used. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. |