3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed deli salads in the prep refrigeration unit held over 7 day date mark. Observed no date mark on open containers of milk in the glass refrigeration unit. PIC voluntarily discarded products.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Employee was observed eating near the prep tables at the toaster. Employee was using equipment for there personal food. Discontinue eating in non-designated areas that are not away from food.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice buil up in the walk-in freezer and water at the ottom of the reach-in refrigeration unit near the warewashing area.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available for quat santizer.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Observed non-food contact surfaces of equipment (can opener, plumbing fixtures at hand washing sink) not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-September-2022
| Comments |
|---|
| Ensure all food employees are signing the FSO's employee health reporting agreement. Recommend removing the consumer advisory that is on the menu. No items on the menu are indicated they can be undercooked. Based on the population that is served no uncooked animal products may be served. 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. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |