3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Observed unmarked buckets of a chemical concentration on the food prep tables. PIC stated the buckets are sanitizing and cleaning buckets and will ensure they are labeled.
3717-1-06.4(K) / Controlling pests.
Critical Observed rodent droppings in the back dry storage area. PIC stated pest control company routinely services the facility and will be here for service the next 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.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed the back and side exterior doors not self-closing.
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee hair not effectively restrained while working with food. Employee was given a hair net.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Improper storage of single-service and single-use articles. Observed boxes of disposable containers stored directly on the floor in the back dry storage area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed damaged and unsecure prep table used for air drying utensils and equipment in the main prep room.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged door seals for cold holding units.
3717-1-04.4(B) / Cutting surfaces.
Cutting surfaces on the main prep table cannot be effectively cleaned and sanitized due to being severly scratched and scored.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. Observed wood shelving in the walk-in cold holding unit.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged and deteriorated floor tiles throughout the facility (walk-ins, mop sink area).
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. Missing or damaged cove base in the back dry storage area.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas. Observed measured light intensity of 2 foot candles in the walk-in cold holding unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-March-2019
| Comments |
|---|
| If facility is going to be extensively altered, plans and equipment specifications shall be submitted and approved prior to construction. The building and fire department shall be contacted to ensure proper permits and approvals. Employees drinks shall be kept in a designated location and shall contain a lid. Ensure employees are effectively washing there hands prior to donning gloves when starting a new task. 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. X - Chemical: Observed toxic materials improperly identified, stored and used. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. |