3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed the ice machine in the concessions area was not installed with a proper air gap at the time of inspection.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper maintenance of wiping cloths. Observed sanitizer concentration in buckets under 200 ppm.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debris on the gaskets, doors and door handles of refrigeration units throughout the facility.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors no longer smooth and easily cleanable. Observed damaged floor tiles in front of the walk-in and around the warewashing machine.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed peeling paint, black substance and cracks on the ceiling in the walk-in refrigeration unit. Walls and ceilings in the walk-in are not smooth and easily cleanable.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on light in the walk-in refrigeration unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-February-2021
| Comments |
|---|
| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and disinfecting, sick policy, etc.) during the inspection. 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. 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |