3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.
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 temperature and/or concentration. Observed 0 ppm in the chemical mechanical warewashing equipment. PIC had employees discontinue using machine and called repair company.
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 temperature and/or concentration. Observed chlorine sanitizing solution in the three-compartment measured above 100+ ppm. PIC drained the compartment and refilled to achieve an acceptable concentration (50-100 ppm)
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 container of hot dogs past the date mark in the reach-in frigeration unit. Observed multiple products in the walk-in past the date mark. PIC voluntarily discarded all products.
3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed boxes of fruit and other products in the dry storage room stored directly on the ground.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. Observed employees wrapping plastic utensils and touching the lip contact surfaces of the utensils without wearing gloves.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed carts used to store clean equipment and utensils and for transport not maintained clean and appears to be difficult to clean due to being in poor condition.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the following non-food contact surfaces of equipment with an accumulation of food residue or debris: 1) can opener. 2) shelving in dry storage and walk-in 3) air drying rack/shelving. 4) black carts 5) dish machine
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water leaking below the atmospheric backflow prevention device above the mechanical warewashing equipment. (leak above dish machine causing damaged to wall and machine).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed mold-like substance on the wall behind/below the prep sink and mechanical warewashing equipment. Observed floors in the dry storage room not maintained clean and possible rodent droppings. PIC stated no pests have been sighted and they have a pest control company that services the building.
3717-1-06.4(A) / Repairing.
Damaged floor and wall junctures near the prep sink and in the warewashing area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-February-2022
| Comments |
|---|
| Damaged products shall be discarded right away or in a designated location and labeled until they can be processed. The violations documented shall be corrected and will be checked during the follow-up 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. X - P - Chemical: Toxic materials are properly identified and stored. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. |