3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Corrected During Inspection Pbserved a max rinse temperature of 129 F. Improper temperature of wash solution in mechanical warewasher. PIC put in an order to have maintenanced. Rewashed all dishes and using 3 compartment sink for all dishwashing until automatic dishwasher if fixed.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed accumulation of dirt and debris on the doors and seals of reach in and walk in coolers. Non-food contact surfaces of equipment are unclean.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed heavy accumulation of dust in vents and on ceiling by vents in back room where employee was cutting chicken. Ventilation system not maintained.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-April-2020
| Comments |
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| 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: Observed food employee washing hands when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |