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 container of cooked ham bone and soup in the walk-in unit past the date mark. Observed pastas/deli salads past date mark. PIC discarded the product and stated the pasta product was dated incorrectly. Please ensure employees are date marking consistently (expired date shall be marked, 7-day).
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Observed thermometers and pressure gauge not in good repair or calibrated for the mechanical warewashing machine.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice build-up on the utility line coming from the condensor in the walk-in freezer. Observed ice building up on the boxes. The condensor shall be repaired and boxes shall not be stored under the line until fixed.
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting surfaces on the main prep table cannot be effectively cleaned and sanitized due to being severly scratched and scored. Observed surface discolored.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed gaskets on the reach-in units torn throughout the faciltiy. Observed damaged ice machine at the time of inspection.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed missing/damaged grout between tiles for flooring throughout. Observed damaged covebase in mulitple areas.
3701-21-03 / Facility layout and equipment specifications for FSO
FSO did not submit facility layout and equipment specifications. FSO has started renovation without submitting plans. A facility review packet will be attached with this report and shall be submitted asap.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-January-2021
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| Please submit the facility review packet for the renovations that are and will be occurring. The packet will be attached with this report The violations documented shall be corrected and will be checked during 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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |