3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat Observed no approved backflow prevention device for the two water supply to the Bunn Coffee brewing equipments at the time of inspection. PIC stated this was a previous work order and had been done. Please provide documentation if equipment have built-in backflow prevention devices.
3717-1-06.1(M) / Outer openings - protected.
Corrected During Inspection Outer opening not protected. Observed window opened without proper screening.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.Observed boxes of saltines stored on the floor in room 214. PIC moved saltines on the top shelf of a dry storage area.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed single-use cup stored in container and scoops with handles in food in the preparation refrigeration unit. Employees were using gloves when handling scoops.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles not handled, displayed, or dispensed properly. Observed coffee cups at the front register out of the original wrapping displayed exposed.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed torn door seals for the prep refrigeration unit.
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards on the prep cold holding equipment cannot be effectively cleaned and sanitized. If the cutting board is used for cleaning it must be cleaned and sanitized atleast every 4 hours. Recommend using a cutting board that can easily be cleaned and sanitized.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available for the chlorine solution.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the preparation area not maintained clean.
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Mops dried improperly in the dish room.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2019
| Comments |
|---|
| Door seals for refrigeration units shall be cleaned as often to maintain them clean. Room 214 and 201 should be kept closed and locked if no one is present. Cold holding equipment may also be locked if room needs to remain open. 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. 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. 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. 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. |