3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed employee using handsink in the warewashing/laundry area as a dump sink. PIC discussed handwashing sink usage with employee.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Observed sliced tomatoes on the cold rail equipment above the center prep line without a 4 hour time mark and tomatoes were measured above 41 degrees F. If the cold rail is able to hold TCS foods under 41 degrees F then time marks are not needed for safety. TCS foods must start below 41 degrees F before starting the 4 hour hold time. PIC removed product and properly cooled them prior to putting a hour time mark and using the product.
3717-1-02.2(G) / Jewelry - prohibition.
Repeat Food employees wearing jewelry on arms or hands during food preparation.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used for the chemical warewashing machine. Ensure chlorine test strips are being used to test the dish machine.
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, drive thru area, warming units above the prep table. Observed gaskets for multiple cold holding/feezer equipment not maintained clean.
3717-1-05.4(R) / Removal - frequency.
Accumulation of refuse, recyclables, or returnables at the back door.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2022
| Comments |
|---|
| Equipment and utensils that come in contact with TCS foods shall be warewashed every 4 hours when in use. Ensure employee with painted fingernails are wearing gloves while working around exposed foods. Single-use items in dry storage shall not be exposed to dust and debris. If products are removed from original packaging ensure the remaining products are protected. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |