3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets for the prep refrigeration unit near the walk-in. Observed damaged caulking around the ice bin (observed a puddle of water in this area).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency on the cook line. Observed the exterior of the grills including under and between equipment, monitors above the grill, and the shelving units under the grill with accumulation of grease and debris.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and debris on the gaskets, handles, and doors of multiple reach-in freezers/refrigeration units (next to cook line (2), prep cooler, desert cooler, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-February-2024
| Comments |
|---|
| Ensure cleaning and sanitizer buckets are properly labeled. If grout between tiles are found to be missing, they shall be repaired to allow for easy cleaning. The warewashing machine shall be monitored to ensure proper cleaning and sanitizing of equipment. Ensure surfaces are being cleaned prior to sanitizing. Continue to clean hard to reach areas specifically around the grill line. The violations documented are to 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |