3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Thermometers not in good repair or calibrated. Observed final rinse temperature guage on the high temp dish machine in disrepair.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged door seals for the 4-door warming equipment behind the hot food service line.
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.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in the walk-in freezer. Multiple lights were not functioning and appeared to be frozen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-February-2023
| Comments |
|---|
| Observed broken window next to the handwashing sink near the entrance of the dry storage room. 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. Floors that are no longer smooth and easily cleanable shall be repaired. Continue to maintain the doors, handles, seals for equipment clean. Ensure shelving throughout and the transport coolers are being maintained clean. The violations documented shall 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. |