3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical Corrected During Inspection PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Employees at the mongolian grill area stated they are rinsing knives and utensils in the prep sink. Discussed proper warewashing with employeees.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed employee fist bumping customer and continuing to work and employee changing gloves without washing hands when switching tasks. PIC will discuss proper gloves use and handwashing with employees.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed containers of waffle batter in the under-the-counter refrigeration unit at the waffle prep area above 41 degrees F (54). PIC voluntarily discarded product. PIC adjusted unit and at the end of the inspection the temperature was below 41 degrees F. Ensure unit is capable of holding TCS food sunder 41 degrees F prior to using.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Eggs are being cooked based on customers preference and may be undercooked.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No approved backflow prevention device on the plumbing system (water supply) for the Bunn dispensing machi8ne at the customer self-service area.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. Observed waffle batter being stored in a unit that is not a mechanical refrigeration unit.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (watches) during food preparation.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper maintenance of wiping cloths. Ensure wiping clothes are completely submerged in sanitizer solution and buckets are being changed if they become soiled. Buckets shall be correctly labeled, if a color coded bucket system is used ensure there are posters indicating what chemical is used for what color.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 15-September-2021
| Comments |
|---|
| A critical control point inspection was conducted with the standard/30 day inspection. Ensure the facility has a manager with a manager level certification in food protection (not to be used for other locations). Employees shall be informed in a verifiable manner of their responsibility to report information about their health (employee health policy). A written procedure for responding to vomiting or diarrheal events shall be readily available. Handwashing stations are only to be used for handwashing. Faucets shall not have eyewash fixtures connected to them. If water filter are used for water supply lines they shall be maintained and serviced as stated by the manufacturer, documentation shall be readily available. Please provide handwashing signage at hand sinks. The violations documented shall be corrected and will be checked during the follow-up 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. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |