3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Kitchen manager unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. Education was provided to the kitchen manager to improve knowledge of temperatures (cooling, reheating, holding, etc.).
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw meat stored over RTE cheese in walk in cold holding unit. PIC moved items once violation was identified and education was provided.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Multiple chemical spray bottles were not labeled throughout FSO. PIC immediately corrected once violation was identified.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at two of the handwashing sinks.
3717-1-06.2(E) / Handwashing signage.
Handwashing signs not posted in the restrooms and "to-go" kitchen.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Repeat Food, food storage containers, and a food preparation table are all too close to the mop sink allowing for potential contamination from dirty mop water splash.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Ware washed food storage containers were stacked together wet without proper air drying.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Exhaust hoods are not clean. Floors throughout the kitchen are not clean in the hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-July-2021
| Comments |
|---|
| Ensure foods are properly cooled as quickly as possible. Foods should reach 70 degrees F within two hours and 41 degrees F within four hours. This can be achieved with an ice bath, chill stick, shallow pans, uncovered pans, etc. Ensure foods are properly re-heated as quickly as possible. Foods should be re-heated to 165 degrees F within two hours. The steam table is not recommended to be used to re-heat. * 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: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |