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 ground beef above ready-to-eat foods in the three-door glass refrigeration unit. PIC removed the ready to eat foods and stated they will talk with employees to ensure storage based on cooking temperatures are being followed to prevent possible contamination.
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 open milk without date marks in the two door reach-in refrigeration unit. PIC said the product is another groups' (breakfast) and will let them know it needs to be discarded.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sinks. PIC placed paper towels at the sinks.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Yellow thermometers on the prep table not in good repair or calibrated.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed ice build-up throughout the walk-in freezer.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed non-commercial toaster, crockpots, fryers, etc.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface not cleaned at the required frequency. Observed build of of food residue and debris on the ice scoop and holder, ice machine lid, air drying rack near the warewashing machine, non-commercial toaster, in between large equipment on the cook line.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Walls and hood system around and above the cook line are not maintained clean. Observed a build-up of grease on the walls, hood system, and around equipment on the cook line
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-December-2020
| Comments |
|---|
| Recommend providing a temperature log for reheating soups and cooling soups. Ensure soups are reheated to 165°F within 2 hours and foods shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within a total of 6 hours. 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. X - P - Chemical: Toxic materials are properly identified and stored. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |