3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Observed food in contact with an unclean surface of a portion container that was used as a scoop for diced tomatoes at the time of inspection.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment. A scoop may be stored in the tomatoes if it is stored with the handle above the top of the food and the container. PIC removed the portion container from the tomatoes.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed equipment food-contact surfaces (small milk pitcher) was dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC removed the dirty equipment from storage to be cleaned.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Observed an accumulation of debris on the top surface and bottom edges of the warewashing machine at the time of inspection.
To prevent contamination, the warewashing machine shall be cleaned at least every twenty-four hours.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (deli slicer) were in need of cleaning at the time of inspection
To protect against contamination, nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Corrected During Inspection Observed equipment food-contact surfaces and utensils were not being sanitized properly in the automatic dishwasher at the time of inspection.
To prevent foodborne illness, equipment food-contact surfaces and utensils shall be sanitized. PIC adjusted the sanitizer feed line to the dishwasher so that equipment could be properly sanitized. Continue to monitor sanitizer concentration with each wash cycle.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed equipment (beverage containers) were not being air dried at the time of inspection.
To protect against contamination after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-January-2015
| Comments |
|---|
| Significant improvement has been made in keeping corners and other hard to reach areas of the facility clean. Continue to make progress by sealing gapped areas that may trap food and other debris. |