3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required. Observed encrusted grease deposits on multiple sheet pans.
3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed missing thermometer for the milk refrigeration unit #2. PIC placed new thermometer in equipment.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed exterior of cabinets in poor condition. Observed peeling paint on exterior surfaces throughout the kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed gray cart, top of oven anbd can opener not maintained clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed gray cart, top of oven, and can opener not maintained clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable in the kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors throughout the facility not maintained clean. Specifically around the grease trap.
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat No protective shielding on lights above the oven and the milk cold holding equipment in the dry storage room.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-January-2023
| Comments |
|---|
| 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. III - P - Preventing Contamination by Hands: Food employee 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |