3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed TCS foods on the warming unit being held below 135 degrees F at the time of inspection. Foods were heated to acceptable temperatures then put in the warming unit but was not set to the correct setting. PIC changed the setting to hold the foods above 135 degrees F.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat No air gap on the plumbing system for the sink used to wash fruits and vegetables. Products shall be received pre washed and protected from contamination.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employees not wearing a hair restraint.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed exterior of cabinets in poor conditions and no longer smooth and easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and debris on the following surfaces: 1) air drying rack at the three-compartment sink. 2) shelving next to the hand sink. 3) fan cover above the oven. 4) gaskets, doors and door handles of the refrigeration units (2 milks and reach-in). 5) Can opener. 6) plumbing fixture for the hand sink.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the main room along the perimeter and grease trap not maintained clean. Observed floor mat not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-January-2021
| Comments |
|---|
| 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |