3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed open bag of lettuce, chicken, and containers of hard boiled eggs and hummus without a date. PIC stated they are unsure when opened and will be discarded.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no air gap on a sink in order to wash fruits and vegetables. Observed wrapped fruit in the facility. Produce shall be pre washed at the commissary (Stanton middle school).
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required. Observed encrusted grease deposits on multiple sheet pans
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed receiving door not self-closing.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed exterior of cabinets in poor condition. Observed peeling paint on exterior surfaces throughout the kitchen.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency.Observed top of the oven and the air drying rack not maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean. Specifically around the grease trap.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable in the kitchen.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights above the oven and the milk cold holding equipment in the dry storage room
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-January-2022
| Comments |
|---|
| Ensure temperature measuring devices are installed in the new milk cold holding equipment. Observed facility changing milk suppliers and new equipment is being installed for cold holding. make: kelvinator model #: KCMC49W-HC Due to the warewashing setup, the shelving above the three-compartment sink shall be used to air dry equipment and utensils after cleaning and sanitizing. The shelving may start to deteriote quickly and may need to replaced with a commercial shelving such as stainless steel. The violations dcoumented 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. III - P - Preventing Contamination by Hands: Food employee 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |