3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Did not observe a signed employee illness policy at the time of inspection. Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed a cleaned knife hanging on the mangetic strip that was still dirty as well as a dead insect in one of the coffee carafes. PIC moved both items to the dishwasher area during the inspection to be rewashed. Equipment food-contact surfaces or utensils are unclean.
PIC moved both items to the dishwasher area during the inspection to be rewashed.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed a container of melted butter stored on the counter at room temperature. PIC discarded the butter during the inspection. TCS foods not being cold held at the proper temperature.
PIC discarded the butter during the inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed TCS foods in the restaurant kitchen and bakery coolers that were not date marked. PIC discarded the food items. Refrigerated, ready-to-eat, TCS foods not properly date marked.
PIC discarded the food items.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Observed some cracked and damaged food containers. PIC discarded the containers during the inspection. Food contact surfaces not easily cleanable.
PIC discarded the containers during the inspection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed some seasoning containers missing a common name label. Working food containers not properly labeled.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed washed dishes that had been stacked while still wet. Equipment and utensils are not being air dried.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Observed some dishes not stored upside down.
3717-1-04.4(B) / Cutting surfaces.
Observed heavily scored cutting boards. Cutting blocks or boards cannot be effectively cleaned and sanitized.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed a torn gasket on the cooler in the bakery. Equipment components are not intact, tight or properly adjusted.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed the newly installed sinks not sealed/caulked to the wall. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed a build-up of debris on the walk-in cooler vent cover. Non-food contact surface(s) not cleaned at the required frequency.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-November-2023
| Comments |
|---|
| No food was being prepared during the time of inspection. During the inspection, the new sinks from the remodel plan application were verified to be in place. |
| 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. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - Protection from Contamination: Some equipment food-contact surfaces or utensils are dirty and some are not smooth and easily cleanable. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: TCS foods were not being held at the proper temperature. |