3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical PIC did not ensure employees are properly maintaining temperatures of TCS foods during cold storage. Cold holding equipment was not working properly to maintain foods at 41 degrees F or below and the PIC was not monitoring temperatures. Education was provided to improve food safety and temperature monitoring.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Multiple foods (lettuce, tomatoes, cheese, butter, scallops, chicken, rice, salsa) were cold holding between 46-56 degrees F at time of inspection due to equipment malfunction. The PIC voluntarily discarded the food once the violation was identified and a repair contractor was contacted to service the faulty cold holding equipment.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (spices, oils, sauces).
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. The sugar scoop at the bar was stored with the "handle" in contact with food.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Cold holding equipment near the fryer is not working properly to keep foods at proper temperature. The PIC immediately called a repair contractor to service the equipment once the violation was identified.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Wall junctures not properly sealed with caulk along equipment (sinks, tables, and ware washing equipment).
3717-1-06.4(F) / Drying mops.
Mops dried improperly in the sink due to a damaged mop hanger.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There are nine damaged ceiling tiles near the restrooms and the pizza oven.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
The exhaust hoods over the cooking equipment are not maintained clean.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles along the main areas of food preparation and cooking.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Light intensity less than twenty foot candles at the hand washing sinks in the restrooms.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-June-2020
| Comments |
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| A re-inspection will take place 6/29/20 to confirm that violations have been corrected. The cold holding equipment can not be used to store TCS food until it has been properly repaired to hold food at 41 degrees F or below. This inspection will be considered the 30-day inspection. Proper COVID protocols were discussed with the PIC (masks, hand washing, cleaning, social distancing, employee screening, etc.). Ensure staff is properly cooling products as quickly as possible (ice bath, chill stick, uncovered, shallow pans, etc.). Foods shall cool to 70 degrees F within 2 hours and to 41 degrees F within 4 hours. * 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |