3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee pick up a used glove off the floor, discarded and did not wash hands before donning gloves to prepare ready to eat foods. Hands shall be washed between tasks when hands could become contaminated. Manager did address this with the staff at the time of inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed ice scoops, ice scoop holders and ice buckets to be dirty at the time of inspection. All ice utensils shall be washed rinsed and sanitized every 24 hours.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Observed prepackaged TCS salsa at customer self service counter was not being cold held at the proper temperature (55 degrees F). To limit the growth of harmful organisms, TCS foods shall be held at 41 degrees F or below or develop a tilt procedure. Salsa should be discarded if held at improper temperatures. Note: Due to the pandemic, customer self service areas similar to the salsa bar shall be closed to the public/customer.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Observed spinach (10/18), salsa (10/18), Spicy sauce 10/19, chip lime 10/18 at the time of inspection. These items are made on site and shall be considered TCS. All over TCS foods were observed to be properly date mark.
Correct By: 27-Oct-2020
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods (milk) were not properly date marked.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee drinking in non-designated area from a beverage container without a proper lid. Employee corrected the violation at the time of inspection.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign not posted in womens restroom at the time of inspection. New sign was installed at the time of inspection.
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Observed the interior of the ice machine and ice bin (inside lid, interior shelf) to be in need of cleaning at the time of inspection. Utensils and equipment contacting non-TCS foods not cleaned at required frequency.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Observed bulk food stoage containers (salt, suger, rice, etc.)not properly labeled.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Observed plates and bowels were not stored inverted on the top shelf of the front service line at the time of inspection. All clean utensils, equipment, and single use items shall be stored inverted and protected from contamination.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Observed tongs were hanging on the handle to the oven. When the oven was opened by employees the food contact end of the tong contacted the floor and employee shoes. Discontinue storing the utensils in the meaner to prevent contamination.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Observed tongs were stuck under the flat top grill with food contact end contacting the bottom of the equipment. Store utensils in a meaner that food contact surfaces touch surfaces that are washed, rinsed and sanitized every 4 hours.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Observed single-service beverage containers on display at front counter removed from original package. Single-use items shall be stored in original packaging or in a way protected from contamination.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection Observed improper storage of single-service to go containers directly under the dirty plates storage on the front service line.
3717-1-04.3(C) / Fixed equipment installation: elevation or sealing.
Observed the shelving under the stainless preparation counters in back room to be less than 6 inches above the floor. Adjust the shelving to be at least 6 inches above the floor to allow for easy cleaning of floors.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the bulk ingredient storage containers to be in need of cleaning at the time of inspection. Bulk storage containers shall be washed, rinsed and sanitized between bulk packages.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed the door to the walk-in cold holding unit was not cleaned at the required frequency to prevent food residue/soil accumulation. Clean the door and handle to the walk-in.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Water filters installed on the ice makers were observed to be dated for 7/2019. Water conditioning devices shall be inspected/serviced with documentation as required.
3717-1-06.4(A) / Repairing.
Observed the back light shield in the walk-in cold holding unit to be damage. Repair the damaged light shield or provide shatter proof lighting.
3717-1-06.4(A) / Repairing.
Observed ceiling tile to be missing in back room over the back door. Observed multiple fire sprinkler heads and ceiling tiles were not properly installed which could cause the system to not work correctly.
3717-1-06.4(A) / Repairing.
Observed the caulking along the 3 compartment sink and wall juncture to be missing, damaged and to be black/brown in color. Remove old caulk, clean and re-seal.
3717-1-06.4(A) / Repairing.
Observed the grout between the floor tiles on the main front service line (in front of grill) and in the back warewashing area to be in need of repairs. Repair or replace to allow floors to easily cleanable.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Light intensity less than twenty foot candles at the front handwashing sink (14 foot candles observed). Recommend providing additional lighting over the hand sink by the ice machines.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-October-2020
| Comments |
|---|
| Overall, the FSO is in good condition. Most of the violations observed during this inspection were corrected or could be correct quickly. Managers stated they will correct all the violations that are easily corrected. PIC was able to demonstrate excellent knowledge in food safety and was able to determine many of the issues observed without guidance. Some improvements seem to be have been made and maintained based on the previous inspection. Cooling practices and reheating seemed to be corrected and working well . Highly recommend that a cooling policy and a reheating policy/procedure be developed and posted to ensure all staff are knowledgeable on the new/correct procedure. COVID-19 prevention guidelines seemed to be followed very well at the time inspection. All employees are required to wear masks while working inside even when the FSO is closed to the public. The measures put into practice seem to be working well and staff is doing well. Keep up the good work. All violations will be rechecked at the follow-up inspection 11/5. Critical Violations shall be corrected ASAP. |
| X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - TCS Food: TCS foods were not being held at the proper temperature. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - Good Hygienic Practices: Observed employee eating, drinking, or using tobacco in non-designated area. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |