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. Observed no detergent going into the machine and no alarm detecting it. PIC discontinued the use of the machine and employee are using the three-compartment sink to warewash. PIC stated they will contact the dish machine company to resolve the issue.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control for the pizza procedure.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors in the walk-in freezer not smooth and easily cleanable.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items on premises. Observed multiple crescor hot holding cabinets throughout the kitchen no longer being used. If used they shall be cleaned prior to use
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed unknown black substance throughout the walk-in refrigeration unit. Boxes shall not be stored on the floor. Ensure that equipment that is no longer in use is clean and covered (ddeli slicer,etc.)
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-December-2023
| Comments |
|---|
| Ensure products are not being stored under dripping condensation lines in the walk-in freezer. Observed large cracks on the flooring in the walk-in freezer. Cracks appear to be getting larger. Ensure handwashing sink are only being used for handwashing and not used to store cleaning/sanitizer buckets. Ensure TCS foods are being stored under 41 degrees at all times unless a written procedure is implemented for a 4-hour hold. The violations documented are to 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. I - P - Employee Health: The operation had an employee health policy on file. |