3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed container of open hot dogs without a date mark. Observed containers of lettuce and tomatoes without date marks. PIC stated they will discard the hot dogs and the other products were from the other day.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Improper storage of single-service and single-use articles. Observed boxes of single use items stored on the floor in the dry storage room.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed non-commercial toaster, crockpots, fryers, etc.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed ice build-up throughout the walk-in freezer. Ice build-up has improved from last inspection. PIC stated they had someone look at it and adjust the defrost cycle.
3717-1-04.4(B) / Cutting surfaces.
Severly scored and scratched plastic table that cannot be effectively cleaned and sanitized. PIC stated this is no longer used as a cutting surface.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface not cleaned at the required frequency. Observed gaskets on cold holding and freezer equipment throughout the facility not maintained clean. Damaged gaskets shall be replaced.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under/around the cook line, floor drains in the main kitchen, and floors in the dish room not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-April-2022
| Comments |
|---|
| Spray bottles shall be clearly marked with the contents of the container. Continue to monitor volunteer workers to ensure they are following food safety practices. Ensure all employees that work around food including beverages are signing the FSO's employee health reporting agreement. Please contact the fire department regarding new equipment being under a hood and suppression system. The violations documented 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. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |