3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed two containers of chicken wings in the walk-in dated for 6/15. Employee pulled containers and will not be using them.
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.
3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Repeat Unnecessary chemicals stored on premises. Observed pesticide aeorsol sprays near the water heater. Pesticides can not be applied without a license, contact a license pest control operator if service is needed.
3717-1-06.3(D) / Distressed merchandise - segregation and location.
Observed damaged product (dented can) in the walk-in not segregated from other product. A designated area shall be implemented for damaged products. Observed sauce on the same shelving unit labeled do not use
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.
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 liquid in the bottom of the dough refrigeration unit.
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).
3717-1-04.5(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, 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. Observed an odor in the utility room near the water heater.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-June-2020
| 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. All scoops shall be stored with handles up and if single use scoops (1 ounce cups) are used they shall be discarded after using in bulk ingredient containers. A cleaning schedule shall be developed and implemented. The cleaning frequency shall be increased to reduce grease accumulation, specifically at the cook line. 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. The violations documented shall be corrected and will be checked during next standard inspection. |