3717-1-02.4(B)(2)(d) / PIC: Demonstration of Knowledge - Explaining relationship between maintaining proper time/temperature of TCS food and prevention of foodborne illness
Critical PIC unable to demonstrate knowledge regarding proper cooling of foods, date marking, and use of TILT (time in lieu of temperature) procedure. Education was provided to improve food safety procedures.
3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical PIC unable to demonstrate knowledge regarding proper hand washing and preventing cross contamination. Education was provided to improve food safety procedures.
3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical Repeat PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. The PIC was unaware that the dish machine was not dispensing chlorine for an unknown amount of time. Education was provided about proper monitoring of dish machine and a repair contractor was contacted to repair machine. 3-compartment sink will be used until repair is completed.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat PIC did not wash hands when required several times during food preparation. The PIC did not wash hands after contaminating (touching cell phone, hat, and raw meat) and before food preparation tasks. The PIC attempted to wash gloved hands before returning to work. Education was provided to improve hand washing procedures.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Raw meats were stored over RTE foods in the walk in cold holding unit and preparation cold holding unit. Education was provided to the PIC to improve storage procedures.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect concentration. The dish machine was not dispensing chlorine at time of inspection. The staff will use the 3-compartment sink until the dish machine can be repaired.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (shrimp, lettuce, and sprouts). Education was provided to improve date marking procedures.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Staff was not properly time stamping TCS foods (shrimp, lettuce, and sprouts) that were held without cold holding using the TILT (time in lieu of temperature) procedure. Education was provided to improve TILT procedure.
3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed. The dish machine was not dispensing sanitizer and there was not a working alarm to alert staff that the sanitizer was not dispensing. The staff will use the 3-compartment sink for ware washing until the machine can be repaired.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (spices, sauces).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items stored on the freezer floor and clean pans stored on the floor.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed a cell phone and hat on the food preparation surface. Observed a large amount of personal food stored throughout the kitchen.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (bracelet).
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial rice cooker and blender).
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Improper disposal of condensation and other nonsewage liquids into the parking lot from the walk in cold holding unit.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items stored near ice machine (cans of paint).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Light bulbs not working near 3-compartment sink. Multiple water damaged ceiling tiles near cash register.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Exhaust hoods not maintained clean.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in food preparation area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-April-2022
| Comments |
|---|
| A re-inspection will be conducted 4/8/22 to confirm that violations have been corrected. The 3-compartment sink shall be used for ware washing until the dish machine can be repaired. Additional enforcement action will take place if compliance is not improved going forward. 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. VII - Protection from Contamination: Observed improper storage of food items. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |