3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Salsa prepared 9/15 was stored in the walk in cold holding unit. The PIC immediately and voluntarily discarded the salsa once the violation was identified.
3717-1-06.4(K) / Controlling pests.
Critical Observed a large population of live insects (drain flies) in the kitchen. Education was provided about proper pest control.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (oil in spray bottles).
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee not wearing hair restraint.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-use articles not protected from contamination. The shelving unit in the rear common hallway stores single-use food storage containers exposed to potential contamination.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat Corrected During Inspection No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, ice machine, margarita machine, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors are not clean in hard to reach areas under equipment.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There is a damaged light shield in walk in cold holding unit. There is damaged floor grout near grill. There is damaged caulk along the 3-compartment sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-September-2022
| Comments |
|---|
| A follow-up inspection will take place 9/30/22 to confirm that violations have been corrected. * The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |