3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Water thermometers are not accurate. Observed wash temperature for the warewashing machine in need of repair.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice build-up in the walk-in freezer. Products shall not be stored under and leaking condensation lines.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed damaged/unfinished corner near the egg cooking and reach-in at the time of inspection. Observed duct tape wrapped on cold holding unit near the ice machine area (not in use). Observed damaged teflon tape on the top section of the bun warming unit.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed accumulation of food residue and debris on the specialty drink equipment and the drink area. Observed gaskets for multiple cold holding/feezer equipment not maintained clean.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Observed plumbing fixture and hand sink near the ice machine area not maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors and area around the cook line not maintained clean. Observed grease and debris dripping on the floor and building up around equipment.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. Observed built-up of grease and debris on the filters above the cook line. One filter appeared to be unsecure.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-January-2021
| Comments |
|---|
| A follow-up was also conducted to a recent complaint. The violation and information discussed from the previous complaint inspection was found to be acceptable at the time of inspection. Ensure employees are washing there hands when required and not just using a hand sanitizer. After taking breaks employees shall wash hands prior to returning to work. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. |