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 hard boiled eggs at the bar in a container of pickled juice that was made by the facility without date mark and measured at room temperature. Discussed pickled foods with PIC and PIC volunatraily discarded the jar of pickled eggs.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed non-commercial toaster, crockpots, fryers, etc. If items are no longer used they shall be removed from the facility.
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. Ice build-up has improved from last inspection.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface not cleaned at the required frequency. Observed gaskets on cold holding and freezer equipment throughout the facility not maintained clean. Damaged gaskets shall be replaced. Observed interior of glass door refrigeration unit near prep sink not maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under/around the cook line, floor drains in the main kitchen, and floors in the dish room not maintained clean. Ensure exhaust hood grates are being maintained clean and no build-up of grease occurs.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-February-2023
| Comments |
|---|
| Ensure all surfaces in the facility are smooth and easily cleanable. If the surface is found to be difficult to clean it should be repair or replace to be easily cleanable. Continue to monitor volunteer workers to ensure they are following food safety practices. Ensure all employees that work around food including beverages are signing the FSO's employee health reporting agreement. Please contact the fire department regarding new equipment being under a hood and suppression system. 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. 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: Hand washing facilities are properly supplied. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |