3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. The PIC was unable to demonstrate or describe proper re-heating procedures at time of inspection. Education was provided to improve food safety knowledge.
3717-1-02.4(B)(2)(d) / PIC: Demonstration of Knowledge - Explaining relationship between maintaining proper time/temperature of TCS food and prevention of foodborne illness
Critical PIC unable to demonstrate knowledge of foodborne disease and the significance of maintaining time/temperature controlled for safety food. The PIC was unable to describe proper date marking procedures. Education was provided to improve food safety knowledge.
3717-1-02.4(B)(2)(c) / PIC: Demonstration of Knowledge - Describing the symptoms associated with foodborne disease
Critical PIC unable to demonstrate knowledge of symptoms of foodborne disease. Education was provided to the PIC to improve knowledge.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The can opener blade and the ice scoop bins were not clean. The PIC cleaned and sanitized the items at time of inspection.
3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. Multiple foods were not being re-heated properly. Chicken was only at 140 degrees F after 3 hours of reheating. Beef was only at 125 degrees F after 2.5 hours of reheating. Beans were only at 115 degrees F after 2.5 hours of reheating. The PIC was using the steam table to reheat foods versus the grill. The PIC voluntarily discarded the chicken, beef, and beans once it was confirmed that the required 165 degrees F threshold would not be reached within the two hour limit.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Multiple containers of salsa were without proper date marks at time of inspection. Education was provided to the PIC to improve date marking procedures going forward.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Salsa prepared on 3/7/19 was available along the customer service line and in the walk in cold holding unit. The PIC voluntarily discarded the salsa once the violation was identified.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the front handwashing sink.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat No soap at the front handwashing sink.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee beard hair not effectively restrained.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted (damaged door seal on the reach in cold holding unit).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cooking equipment, chip warmer, cold holding equipment, exterior surfaces of the ice machines, sinks, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors throughout the kitchen are not clean under equipment and in the hard to reach areas.
3701-21-25(I) / Level one certification in food protection
FSO did not have a person in charge per shift with level one certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-March-2019
| Comments |
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| A re-inspection will take place 3/19/19 to confirm that violations have been corrected. Re-train staff regarding proper re-heat procedures. All foods that are being re-heated shall reach at least 165 degrees F within 2 hours (as quickly as possible). Recommend using the stove top. * 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |
| VI - TCS Food: Observed improper reheating of food for hot holding. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). |