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. Observed raw eggs and beef over ready-to-eat foods in the reach-in refrigeratio unit. PIC moved eggs and beef below ready-to-eat foods and will talk with employees to ensure proper storage.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed cutting surface and slicer at the finish area not maintained clean. Employee stated they will clean and sanitize the equipment and utensil prior to using.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed no datemarks on the containers of gyro meat, meatballs, chicken in the prep refrigeration unit. PIC stated the containers were just made yesterday and they are made almost daily. Product was date marked. Observed sauces that are made in house with no date mark. These sauces shall be dated and held below 41 degrees F unless documentation is provided stating they are shelf stable.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking equipment not cleaned when required. Observed an accumulation of food residue and grease on the fry baskets and cooking equipment throughout the facility.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Improper storage of single-service and single-use articles. Observed exposed items (paper towels/toliet paper stored on top the ice machine. Observed scoops stored in containers throughout the facility (bulk containers), scoops shall have handles and stored with the handles up out of the product.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed multiple dough containers with cracks and pits causing them to no longer be easily cleaned. Observed ice machine door not able to open and close easily (hitting exit door). Observed enamel paint on the large mixed chipped and in poor condition. Observed damaged knife on prep table (metal tip damaged and chipping). Observed rusty shelving throughout the facility.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed rubbermaid containers throughout (multiple discolored), sauce containers being reused, etc. not used as intended by the manufacturer of the equipment (commercial use).
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. Observed cardboard being used on the flooring in the walk-in and lining shelving throughout the facility. Cardboard can not be cleaned and shall be removed.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debris on the following equipment: interior of the cold holding units (gaskets, shelves, doors, etc.), shelving units throughout, bottom shelves of prep tables, behind, on, and inbetween equipment on the grill line, pizza press, scale on prep table, microwave, finishing table, etc. Equipment shall be maintained clean. Ensure Dough cooler is functioning properly, observed liquid at bottom of equipment.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed floors throughout the facility not maintained clean. Observed a build-up of grease behind the equipment on the cook line. Observed wood surfaces (mop sink area, behind prep table, etc.) in the facility that are difficult to clean and shall be replaced.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-December-2022
| Comments |
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| A cleaning schedule shall be developed and implemented. The cleaning frequency shall be increased to reduce grease accumulation, specifically at the cook line. Observed condensation on the containers of par cooked wings. Ensure wings are being rapidly cooled and following the cooling parameters (135 to 70 in 2 hours and 70-41 within a total of 6 hours). Utensils used for TCS foods (pizza slicer, wing buckets, spatulas) shall be cleaned and sanitized every 4 hours if used. Containers that are discolored and are not able to be properly warewashed shall be replaced. House made sauces shall be held refrigerated under 41 degrees F and date marked for 7-day use-by unless a product assessment is provided stating sauces are shelf stable. All scoops shall be stored with handles up and if single use scoops (1 ounce cups) are used they shall be discarded after using in bulk ingredient containers. The screen door shall be repaired to prevent pest entry. Ensure ceiling vent covers and tiles are being maintained cleaned. The violations documented shall be corrected and will be checked during next standard inspection. |