3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels at the main handwashing sink. Observed cloth towel at hand sink at the time of inspection. PIC properly supplied paper towels to the hand sink.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for holding food. Observed the walk-in freezer packed with products and was unable to go inside to inspect.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Repeat Observed thermometers and pressure gauge not in good repair or calibrated for the mechanical warewashing machine.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed the back and side exterior doors not self-closing. Ensure employees are not propping doors open.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed bolts for the lid inside the ice machine deterioating and a rust substance starting to build up.
3717-1-03.2(G) / Washing fruits and vegetables.
Raw vegetables not washed or washed improperly. Observed food prep sink with a pan over top and used as a shelf when vegetable prep was occuring. Vegetables that have not been identified on the packaged as pre-washed shall be thoroughly washed under water in the food prep sink.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed damaged and unsecure prep table used for air drying utensils and equipment in the main prep room.
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting surfaces on the main prep table cannot be effectively cleaned and sanitized due to being severly scratched and scored.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed wood shelving in the walk-in cold holding unit.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets for refrigeration units throughout the facility.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility, specifically around the perimeter and under and around equipment are not maintained clean.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged and deteriorated floor tiles throughout the facility (walk-ins, mop sink area)
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. Missing or damaged cove base throughout the facility.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas. Observed measured light intensity of 2 foot candles in the walk-in refrigeration unit. Observed measured light intensity of 0-1 foot candles in the walk-in freezer.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-December-2019
| Comments |
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| If facility is going to be extensively altered, plans and equipment specifications shall be submitted and approved prior to construction. The building and fire department shall be contacted to ensure proper permits and approvals. Employees drinks shall be kept in a designated location and shall contain a lid. Ensure proper hair coverings are worn when working around exposed foods. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |