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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed sink used to wash a lime and PIC stated the front hand sink is used as a dump sink. Observed colander in the front hand sink. Discussed hand washing sink usage, and only to be used for hand washing.
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 Observed sausage gravy in the tall refrigeration unit next to the hand sink out of date (2-5). Observed no date on open bags of gyro meat, steak, ham, meatballs, and ham in the walk-in and prep refrigeration unit. PIC stated they will let the cooks no and the items will not be sold.
Correct By: 15-Feb-2021
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking equipment not cleaned when required. Observed an accumulation of food residue and grease on the fry baskets and cooking equipment hanging near and above the grill.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers throughout not properly labeled.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Improper storage of single-service and single-use articles. Observed exposed paper towels stored on top the ice machine. Observed 1 ounce cups stored in containers throughout the facility (in cherry jar, in bulk ingredient containers, etc.)
3717-1-04(H) / Nonstick coatings - use limitation.
Improper use and/or maintenance of equipment and utensils that have non-stick coating. Observed multiple scratched and scored frying pans in the grill area. Ensure employees are not using metal utensils or abrasive cleaners on non-stick surfaces.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed rubbermaid containers throughout (multiple discolored), sauce containers being reused, etc. not used as intended by the manufacturer of the equipment (commercial use).
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed multiple dough containers with cracks and pits causing them to no longer be easily cleaned. Observed ice machine door not able to open and close easily (hitting exit door). Observed enamel paint on the large mixed chipped and in poor condition.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. Observed encrusted grease deposits on the sheet pans on the prep table near the prep refrigeration unit.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debris on the following equipment: interior of the cold holding units (gaskets, shelves, doors, etc.), shelving units throughout, bottom shelves of prep tables, behind, on, and inbetween equipment on the grill line, Old pizza press, scale on prep table, microwave, finishing table, pan grabber tool, etc. Equipment shall be maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors throughout the facility not maintained clean. Observed a build-up of grease behind the equipment on the cook line. Observed wood surfaces (mop sink area, behind prep table, etc.) in the facility that are difficult to clean and shall be replaced.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-February-2021
| Comments |
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| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. A cleaning schedule shall be developed and implemented. The cleaning frequency shall be increased to reduce grease accumulation, specifically at the cook line. Ensure spray bottles are clearly marked for what chemical is contained in the bottle. Utensils used for TCS foods (pizza slicer, wing buckets, spatulas) shall be cleaned and sanitized every 4 hours if used. Containers that are discolored and are not able to be properly warewashed shall be replaced. House made sauces shall be held refrigerated under 41 degrees F and date marked for 7-day use-by unless a product assessment is provided stating sauces are shelf stable. Unknown canned products that are in the glass reach-in refrigeration unit shall be marked as employees only and stored away from the operations products. The violations documented shall be corrected and will be checked as stated or during next standard inspection. |