3717-1-02.4(C)(13) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. There were multiple critical violations at time of inspection. Staff is not properly trained for multiple food safety procedures (cooling, thawing, ware wash frequency, etc.). Education was provided to the PIC. Also, the PIC is scheduled to take level two training in the near future.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required. The food preparation employee did not properly change gloves and wash hands immediately after handing raw eggs which contamination equipment. Education was provided to staff to reduce hand washing violations going forward.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. The egg mixer and the milk shake mixer are not properly ware washed every 4 hours according to the PIC. Education was provided to the PIC and a new procedure will be implemented according to the PIC.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The deli slicer and can opener blade were not clean. The equipment was properly ware washed at time of inspection after the violation was identified.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food. Hash browns cooled down to 90 degrees F in two hours at time of inspection. The PIC voluntarily discarded the has browns because they did not meet the time and temperature requirements for proper cooling. Education as provided to the PIC and additional training will be given to staff going forward.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Eggs were not time marked along the preparation line at time of inspection. The PIC voluntarily discarded the eggs and education was provided to the staff about the importance of following the posted TILT (time in lieu of temperature) policy very carefully.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods on the nightly special menus. The PIC stated that a menu re-print would take place as soon as possible to include the proper consumer advisory.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried after ware washing. Wet food storage containers were stacked together.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed two non-commercial freezers in the bake room.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components not maintained. The main preparation cold holding unit has a broken door seal and an interior leak.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (freezer, cold holding units, mixer, cooking equipment, exterior surfaces of the ice machine, storage racks and shelves).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors throughout the kitchen are not clean. The wall above the grill is not clean. The ceiling in the bake room is not clean.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas (dry storage room).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. The main food preparation areas where knives and slicers are used does not meet the 50 foot candle requirement.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2019
| Comments |
|---|
| A re-inspection will take place 2/11/19 to confirm that violations have been corrected. Provide training to staff about proper cooling procedures of food (hash browns, soup, gravy, etc). Foods shall be cooled as quickly as possible. Temperature shall reach 70 degrees F within 2 hours and reach 41 degrees F within 4 hours. Recommend using additional ice and more shallow pans to cool more quickly. * The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |