3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the following equipment with an accumulation of food residue and other debris: 1)Handles,hinges, exterior of hot holding cabinets. 2) Cooking equipment and area on grill line (under flattops). 3) Interior cooler/freezer unit next to the grill (left side). 4) Walk-in shelving units (rust).
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors in the dish area and grill room are no longer smooth and easily cleanable (grout missing/damaged flooring).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-February-2020
| Comments |
|---|
| The license holder shall submit plans prior to any alterations to the FSO. The violations documented shall be corrected and will be checked during the 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |