3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution with inadequate concentration in the dish machine. The PIC was able to adjust the machine at time of inspection to correct the violation.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Hash browns were not time marked when using the TILT (time in lieu of temperature) procedure. Education was provided to improve the procedure and the violation was corrected.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at two handwashing sinks in the kitchen.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink near the office.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (oils, sauces, spices).
3717-1-06.1(K) / Insect control devices - design and installation.
Corrected During Inspection Improper placement of insect control devices. Fly sticky tape was being used over the food preparation table with a large amount of dead flies creating potential contamination.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (wrist watch).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Food storage containers were stacked together wet without proper air drying.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-use plastic ware not stored properly with handles going in opposite directions.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Cups and to-go containers were stored on the floor.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial freezers).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors throughout the kitchen are not clean in the hard to reach areas.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The front hand washing sink faucet is damaged. There are multiple areas of the FSO with damaged floors, walls, ceilings, and coved base.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in food preparation areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-January-2021
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: Toxic materials are properly identified and stored. |