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. Observed dish machine with an error code 19. PIC states that means detergent isnt getting to the machine. PIC replaced the detergent but error code never went away. PIC instructed employees to wash in the three-compartment sink.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice-build up in the walk-in freezer.
3717-1-04.4(E) / Warewashing machines - manufacturers' operating instructions.
Repeat Warewashing machine not operated according to the manufacturer's instructions. Observed no deteregent being used in the dish machine. The operation is hand washing the dishes and then using the machine to sanitize
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged flooring in the walk-in refrigeration unit. Observed base of the door frame unsecure in the pantry walk-in refrigeration unit.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the walk-in and the back dry storage room not maintained clean. Ensure cove base is installed properly and the walk-in flooring shall be smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-January-2024
| Comments |
|---|
| All shelving throughout the FSO shall be made movable or the last shelf shall be installed 6 inches off the floor. This shall be provided on all storage shelves to allow for all floors to be easily cleaned and pest monitoring easier. Recommend adding an additional sneeze guard at the front service line to protect the beverage side of the service line. KCHD requires the guard to be at least 60 inches from floor to top of guard or installed with a tilt or shelf. The food needs to be protected from customer contamination. Ensure prep sink is being cleaned and sanitized before and after using. The violations documented are to 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. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |