3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect concentration. Observed 0 ppm for the low temp warewashing machine. PIC stated they will call a company to service the machine. Until it's fixed, manual warewashing will occur in the three-compartment sink.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (watch) during food preparation.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed ice build-up in the walk-in freezer unit. Ensure products are not being stored under leaking drainage lines.
3717-1-04(H) / Nonstick coatings - use limitation.
Improper use and/or maintenance of equipment and utensils that have non-stick coating. Ensure metal utensils are not being used on non-stick pans. Observed multiple pans that are in poor condition. PIC stated new pans were puchased and will replace the old ones.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of residue and debris on the gaskets of the cold holding unit, the date marking equipment, shelvingunder the prep table, and area near the steamer equipment. Observed water leaking from the steamer equipment.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors/floor drains near the steamer, three-compartment sink, and around ice machine/prep tables not maintained clean.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat Floor and wall junctures not properly coved or closed and/or floor drains not provided. Observed missing covebase near the coffee station, warewashing area, and prep sink area at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-February-2021
| Comments |
|---|
| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection. Ensure employees are date marking the same and that they are counting the prep day as day 1. 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. 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. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. 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. |