3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed no date marks on opened bags of lettuce, chicken, corn dogs. PIC removed product and voluntarily discarded them.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed open bag of lettuce, chicken, and corn dogs without a date. PIC stated the products were opened yesterday and put a date on the products.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat No air gap on the plumbing system for the sink used to wash fruits and vegetables. Products shall be received pre washed and protected from contamination.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information. Placards or similar means of identification for packaged foods at the customer self-service table was not provided. A monitor shall be supervising this area.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled in the reach-in refrigertaion unit. Observed red sauce in container without a label with a common name.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed receiving door not self-closing.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Cutting boards hanging from the shelving above the sanitizer compartment of the three-compartment sink in the splash area of the handwashing sink. PIC removed the cutting boards from this location.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed exterior of cabinets in poor conditions and no longer smooth and easily cleanable. Observed peeling paint on exteterior surfaces throughout the kitchen.
3717-1-06.1(A) / Floors, walls, and ceilings.
Ceilings not smooth and easily cleanable in the kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors in the main room along the perimeter and grease trap not maintained clean. Observed floor mat not maintained clean.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights in the main kitchen and above the milk refrigeration unit in the dry storage room.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-December-2021
| Comments |
|---|
| Clear wrap next to the oven shall be protected when not in use, recommend leaving the cardboard cover on the box. Recommend using a hot holding cabinets for products such as pizza that are difficult to fit in the steam table. Ensure TCS foods are limited on how long they are left out at room temperature for serving and during preparation. Foods shall start at 41 degrees F before setting out for service. Due to the warewashing setup, the shelving above the three-compartment sink shall be used to air dry equipment and utensils after cleaning and sanitizing. The shelving may start to deteriote quickly and may need to replaced with a commercial shelving such as stainless steel. Observed quat sanitizer almost out at the three compartment sink and no additional sanitizer available within facility. Ensure sanitizer is delivered from Stanton asap. Wet wiping clothes shall be stored in cleaning or sanitizing buckets with the correct concentration between uses. The violations documented shall be corrected and will be checked during the 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |