3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed chicken in the make table in the kitchen that was supposed to be discarded on 11/30 and onions in the walk in cooler that was supposed to be discarded on 12/01. PIC voluntarily discarded them. Ready-to-eat, TCS food not properly discarded when required.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Observed ice cream toppings and flour without label. PIC labeled them. Working food containers not properly labeled.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Observed the soup bowls that were not protected from contamination. PIC covered them. Clean equipment and utensils not stored in a self-draining position and covered or inverted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed build up and debris on the doors and bottom of some coolers and freezers in the kitchen. PIC had an emplyee clean them. Also observed glass debris in the glass cooler at the bar. Non-food contact surfaces of equipment are unclean.
3717-1-06.4(A) / Repairing.
Observed a ceiling tile needing repaired/replaced above the dishwasher. Physical facilities not maintained in good repair.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-December-2019
| Comments |
|---|
| 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: 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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |