3717-1-06.2(E) / Handwashing signage.
Repeat Handwashing sign not posted at the deli hand sink.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Thermometer for the dish machine not in good repair or calibrated.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed orange cabinet above food prep sink peeling paint and difficult to clean. Observed wood shelf under the table at the dish washing window.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed strong odor in the walk-in freezer and ice build-up on the floor. PIC stated the power went out and the freezer defrosted and food was discarded, they cleaned the walk-in and are continuing to work on the odor.
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 refrigeration unit. Walls and ceilings in the walk-in are not smooth and easily cleanable.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors no longer smooth and easily cleanable. Observed damaged floor tiles in front of the walk-in and around the warewashing machine.
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat No protective shielding on lights in the walk-in refrigeration unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-January-2023
| Comments |
|---|
| Ensure test strips are replaced if they are are found to be past the expiration date. Single-use articles shall be stored in the original wrapping until ready to use and dispensed properly. . 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |