3717-1-02.4(B)(7) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for proper reheating procedure. Education was provided to the PIC about the proper requirements for reheating. Food (chicken, beans, rice, soup, pork, beef, and potatoes) containers were transferred from the steam table to the grill to bring the temperature to 165 degrees F within the two hour limit at time of inspection.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Multiple employees have not signed the proper sick policy form.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked in the front preparation cold holding unit (lettuce, spinach, salsas, etc.).
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled (chemical spray bottle for cleaning). The PIC labeled the bottle at time of inspection.
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal events available.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sinks (rear sink and front sink).
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at front handwashing sink.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (oils, sauces, spice, etc.).
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Presence of dead pests or insects. Multiple sections of sticky fly paper were covered in excessive dead flies.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee beard hair not effectively restrained.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (chip warmer, sinks, cold holding equipment, cooking equipment, racks, shelves, and the exterior surfaces of the ice machine).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the kitchen are not clean under the equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-February-2019
| Comments |
|---|
| Re-train staff regarding proper re-heat procedures. All foods that are being re-heated shall reach at least 165 degrees F within 2 hours (as quickly as possible). Recommend using the stove top. A re-inspection will take place 2/11/19 to confirm that all violations have been corrected. * The following comments relate to the Critical Control Point Inspection (Item 35). 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(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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: Observed raw animal foods separated by type during storage, preparation, holding, and display. |