3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat No soap at the front handwashing sink.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cooking equipment, chip warmer, cold holding equipment, exterior surfaces of the ice machines, sinks, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Floors throughout the kitchen are not clean under equipment and in the hard to reach areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 19-March-2019
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-02.4(B)(2)(f)/PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. The PIC was unable to demonstrate or describe proper re-heating procedures at time of inspection. Education was provided to improve food safety knowledge. |
| 3717-1-02.4(B)(2)(d)/PIC: Demonstration of Knowledge - Explaining relationship between maintaining proper time/temperature of TCS food and prevention of foodborne illness PIC unable to demonstrate knowledge of foodborne disease and the significance of maintaining time/temperature controlled for safety food. The PIC was unable to describe proper date marking procedures. Education was provided to improve food safety knowledge. |
| 3717-1-02.4(B)(2)(c)/PIC: Demonstration of Knowledge - Describing the symptoms associated with foodborne disease PIC unable to demonstrate knowledge of symptoms of foodborne disease. Education was provided to the PIC to improve knowledge. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. No towels or drying device at the front handwashing sink. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are unclean. The can opener blade and the ice scoop bins were not clean. The PIC cleaned and sanitized the items at time of inspection. |
| 3717-1-03.3(H)/Reheating for hot holding. Improper reheating of food for hot holding. Multiple foods were not being re-heated properly. Chicken was only at 140 degrees F after 3 hours of reheating. Beef was only at 125 degrees F after 2.5 hours of reheating. Beans were only at 115 degrees F after 2.5 hours of reheating. The PIC was using the steam table to reheat foods versus the grill. The PIC voluntarily discarded the chicken, beef, and beans once it was confirmed that the required 165 degrees F threshold would not be reached within the two hour limit. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods not properly date marked. Multiple containers of salsa were without proper date marks at time of inspection. Education was provided to the PIC to improve date marking procedures going forward. |
| 3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. Ready-to-eat, TCS food not properly discarded when required. Salsa prepared on 3/7/19 was available along the customer service line and in the walk in cold holding unit. The PIC voluntarily discarded the salsa once the violation was identified. |
| 3717-1-02.3(C)/Hair restraints - effectiveness. Food employee beard hair not effectively restrained. |
| 3717-1-04.4(A)(2)/Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted (damaged door seal on the reach in cold holding unit). |
| 3701-21-25(I)/Level one certification in food protection FSO did not have a person in charge per shift with level one certification in food protection. |