3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed opened bag of hot dogs in the walk-in cold holding unit without a date mark. PIC stated hot dogs were opened yesterday and properly date marked the product.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Observed final rinse water thermometer for the mechanical warewashing equipment not accurate.
3717-1-03.5(C)(1) / Food labels - packaged food
Observed food packaged in the facility for customer self-service (cookies, fruits, vegetables, etc.) that did not contain a label.
3717-1-04.8(G)(3) / Kitchenware and tableware - furnishing single-service articles.
Corrected During Inspection Single service articles intended for food or lip contact improperly dispensed. Observed disposable utensils stored with the handles down in the teacher's serving container near the ice machine.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed two discolored white cutting boards in the dish room.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed accumulation of dust, dirt, food residue and other debris on the coleman coolers at the receiving area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed unknown black substance on the floor and wall junctures on the side wall with rolling shelves in the walk-in cold holding unit.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary items on premises. Observed deli slicer, multiple crescor hot holding cabinets and other equipment that is no longer used in the facility.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed floors not smooth and easily cleanable in the walk-in freezer. Observed large cracks and uneven surfaces on the floors in the walk-in freezer.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-April-2019
| Comments |
|---|
| The violations documented shall be corrected and will be checked during the 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. X - P - Chemical: Toxic materials are properly identified and stored. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |