3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect concentration. Observed the sanitize compartment at the 3-compartment sink measured at 0ppm at the time of inspection. The PIC manually added sanitizer to the water and measured at the correct ppm (200-400). The PIC stated they will contact company to service the chemical dispensing equipment.
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 half of a 1 gallon container of buttermilk in the glass-reach-in up front marked past the 7 day limit. The PIC voluntarily discarded the product.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper maintenance of wiping cloths. Observed concentration measured at 0ppm for the red sanitizer buckets throughout the facility.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed high temp warewashing machine is disrepair and was being serviced at the time of inspection. Ensure wash temp is above 150 Degrees F, Final rinse is between 180-194 degrees F, and the sureface of the utensils or quipment is measured above 160 degrees F prior to putting back into use.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 14-October-2020
| Comments |
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| A standard/CCP inspected was conducted along with a complaint investigation. A recent report was received regarding a resident diagnosed with listeriosis. Complaint findings: Food is being received from approved sources, No recent recalls of products, No other reports have been received, Date marking is acceptable with the exception of what is documented in this report. Per discussion with PIC, sources were contacted and there have been no recalls or reports. No other reports have been received. Observed the facility organized and well maintained at the time of inspection. Housemade sauces or dressings shall be date marked for 7 days unless a product assessment is provided. Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. 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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. |