3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Repeat Warewashing machine does not have a visual means to ensure detergent and sanitizer is automatically dispensed. New machines installed after 2005 shall be equipment with a visual or audible alarm. Due the history of the warewashing machine being used with either no detergent or no sanitizer, an alarm is necessary.
3717-1-04.4(G) / Warewashing equipment - cleaning agents
Critical Corrected During Inspection Cleaning agent not provided in wash compartment of warewashing equipment. Observed the warewashing machine was out of detergent and in use at the time of inspection. Manager provided detergent and rewashed all items for that day. Ensure the staff is check detergent and sanitizer availability before use each day until and alarming device can be installed.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed orange cabinet above food prep sink peeling paint and difficult to clean (specifically bottom). Observed wood shelf under the table at the dish washing window.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed damaged floor tiles around the warewashing machine. Replace the damaged tiles so floors can be easily cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-November-2023
| Comments |
|---|
| Due to the critical violations and repeat issues with the dish machine, a follow-up inspection will be completed on Nov 13. |
| II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. |