3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat Observed no approved backflow prevention device on the plumbing system (water supply) for the coffee machine near the warewashing area at the time of inspection.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed the ice machine in the concessions area was not installed with a proper air gap at the time of inspection.
3717-1-03.5(C)(1) / Food labels - packaged food
Observed multiple food (veggies,fruit,salads) packaged in the facility for customer self-service that did not contain a label at the time of inspection.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed the measured concentration of the buckets of sanitizer water (25-50 ppm) measured below the manufactures labels guidelines which is between 150-400 ppm to effectively sanitize surfaces. PIC instructed employees to change out all sanitizer buckets.
3717-1-04.8(G)(3) / Kitchenware and tableware - furnishing single-service articles.
Single service articles intended for food or lip contact improperly dispensed. Observed unwrapped exposed plastic spoons and forks displayed at the snack bar at the time of inspection.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components not maintained. Observed the crescor hot holding cabinet near the hot sandwich display case not capable of holding hot foods above 135 Degrees F at the time of inspection.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed multiple sections of the glavanized metal shelving in the walk-in cold holding equipment in poor condition. Per discussion with PIC, maintenance is scheduled to repair the shelving. Shelving shall be repaired to be smooth and easily cleanable.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Water treatment device not inspected/serviced with documentation as required for the coffee dispensing equipment near the warewashing area at the time of inspection.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed peeling paint, black substance and cracks on the ceiling in the walk-in cold holding unit at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-December-2018
| Comments |
|---|
| The violations documented shall be corrected and will be checked during next standard inspection. |
| X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |