3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. The PIC was unaware of the proper reheat temperature of 165 degrees F. Education was provided to improve food safety.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw fish was stored over RTE foods in the walk in cold holding unit at time of inspection. The foods were moved once the violation was identified.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Multiple chemical spray bottles were not properly labeled. The PIC was able to label the bottles once the violation was identified.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (sauce and oil bottles).
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Clean food storage containers were stored too close to the mop sink within range of potential contamination from dirty mop water splash.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Wet wiping cloths were not submerged in sanitizer.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Food storage containers were not properly air dried after ware washing and were stacked together wet.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. There is a non-commercial microwave in the kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the kitchen are not maintained clean in the hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-June-2020
| Comments |
|---|
| Proper COVID protocols were discussed with the PIC (masks, hand washing, social distancing, cleaning, employee screening, etc.). The kitchen is significantly undersized for the amount of food preparation that takes place. The limited space creates problems for the kitchen staff when trying to comply with proper food safety procedures (shelf space, air drying, storage, hand washing, cooling, potential contamination, etc.). Improve cooling methods (no lids, shallow pans, ice bath, chill stick, etc.) to reach 70 degrees F within two hours and 41 degrees F within 4 hours. Provide additional training to kitchen staff about proper re-heating procedures. Foods shall reach 165 degrees F within 2 hours. * 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(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |