3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed missing label on working container of sanitizer in the warewashing room. PIC properly labeled spray bottle.
3717-1-07.1(P) / Personal care items - storage.
Corrected During Inspection Personal care items stored improperly. PIC removed all personal items that were found during inspection and stored them properly.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. Observed vacuum packed fish pulled from freezer and thawing in the prep refrigeration unit. The product states to remove from package when thawing.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Water thermometer not accurate for the low temp dish machine.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed basement flooring to be in need of repairs at the time of inspection. Paint was observed to be pealing and cracks are not sealed. Seal floor cracks and repaint/seal floors to provide an easy cleaning surface.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceiling above the prep suraface in the basement not smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-November-2023
| Comments |
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| Continue to work on finishing up the ongoing facility review items for the renovations that have occurred and are occurring. From Food Facility Plan Review: 1) The back walk-in cold holding unit shall not be used to store any TCS foods. The Noncommercial air conditioner is not approved for what it is being used for. TCS food shall only be stored in approved cold holding equipment. 2) All shelving in the basement shall have the lowest shelf at least 6 inches above the floor. Discontinue using the plastic crates (milk or delivery) as storage racks. Black shelving by furnace shall be replaced to meet this requirement. Fire code requires storage to be at least 2 feet from the ceiling. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The operation had an employee health policy on file. X - Chemical: Observed toxic materials improperly identified, stored and used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |