3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Water thermometers are not accurate. Observed final rinse temperature guage on the high temp dish machine in disrepair.
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food for customer self-service not properly labeled. Observed missing labels for packaged food on the service line and salads with labels without all the ingredients on it (broccoli and cheese).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and other debris for the following surfaces: 1) gaskets/door handles for refrigeration units throughout the facility. 2) Red coleman coolers (used for transport). 3) Crescor warming units throughout the facility. 4) floor mats in the walk-in freezer. 5) Shelving throughout the facility. 6) Plumbing fixtures at the hand sinks and prep sink. 7) Gray cart near the main prep table.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Flooring under the warewashing machine, under prep sink, in the walk-ins not maintained clean. Observed paint tray and drain line under the warewashing machine, if a leak is active it shall be repaired.
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 (specifically in the warewashing room).
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors in the walk-in freezer not smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-June-2022
| Comments |
|---|
| Observed broken window next to the handwashing sink near the entrance of the dry storage room. Ensure products are not being stored under dripping condensation lines in the walk-in freezer. Observed large cracks on the flooring in the walk-in freezer. Cracks appear to be getting larger. Floors that are no longer smooth and easily cleanable shall be repaired. 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. 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. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. I - P - Employee Health: The operation had an employee health policy on file. |