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 open bag of spinach in the walk-in without a date mark and turkey in the specialty reach-in refrigeration past the date mark. PIC corrected the violation.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Repeat Observed final rinse water thermometer for the mechanical warewashing equipment not accurate.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed single use items removed from original packaging at the specialty serving area near the hand sink and foam cups in the dry storage room.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debris for the following surfaces: 1) gaskets for refrigeration units throughout the facility. 2) coleman coolers at the receiving area. 3) Exterior of the ice machine. 4) Crescor warming units throughout the facility.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary items on premises. Observed deli slicer, multiple crescor hot holding cabinets and other equipment that is no longer used in the facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-November-2020
| Comments |
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| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection. Observed broken window next the hand sink in the back close to the dry storage room. 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. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. |