3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Repeat Observed thermometers and pressure gauge not in good repair or calibrated for the mechanical warewashing machine.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Repeat Food not protected from contamination. Observed bolts for the lid inside the ice machine deterioating and a built-up rust substance.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets for refrigeration units throughout the facility.
3717-1-04.4(B) / Cutting surfaces.
Cutting surfaces on the main prep table cannot be effectively cleaned and sanitized due to being severly scratched and scored. Observed surface discolored.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed missing grout between tiles for flooring throughout the facility. Observed damaged covebase in multiple areas within the facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-August-2020
| Comments |
|---|
| If facility is going to be extensively altered, plans and equipment specifications shall be submitted and approved prior to construction. The building and fire department shall be contacted to ensure proper permits and approvals. Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |