3717-1-03.4(F)(2) / Time/temperature controlled for safety food - cold holding of eggs
Critical Repeat Corrected During Inspection Observed raw shell eggs not maintained at 45° F or below. PIC discarded them.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed all food items stored inside the walk in cooler and inside the make tables in the the kitchen out of temperature. Food items were cold holding between 50-65F. Manager voluntarily discarded all out of temperature food items.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. Did not observe a thermometer inside the walk in cooler.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the walk in cooler and all make tables in the kitchen not working. Temperature in walk in cooler and make tables is between 50-65F. All food items were discarded. Equipments need to be fixed before food is stored inside.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the lids of all make tables in the kitchen broken. Lids need to be fixed or replaced.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed build up and debris on make tables and in the walk in cooler. Floor, vents cover and shelves of the walk in cooler need cleaning. Bottom, top and gaskets of make tables need cleaning. The bottom of the ice cream freezer needs cleaning. Also observed debris and grease accumulation on grill and fryers.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed the floor, wall and areas around the grill and fryer in the kitchen with grease accumulation. Areas underneath cooking equipments and make tables need cleaning. Warewashing area also needs cleaning.
3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents.
Corrected During Inspection Heating, ventilating, and/or air conditioning systems not properly designed and installed. Observed the AC unit not working. Fans were placed next to make tables and grill station causing a potential source of contamination for food items. PIC removed them. The air conditioning needs fixing.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Repeat Light intensity less than ten foot candles in required areas. Observed the light in the walk in freezer not working. Light intensity is less than 10FC. The light needs replacing.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 09-July-2019
| Comments |
|---|
| Complainant called in 7/9 stating facility walk in cooler has not been working properly for about a week: temperature is about 60F. Facility AC unit is broken and facility is using box stand fans. Complainant stated make tables also need checking. We went to the facility and talked to the manager about the complaint. Observed the walk in cooler and the make tables not working properly (food items temperature were between 50-65F). Observed AC unit is down and fans are used by the make tables and grill. Manager stated the walk in cooler has not been working properly for about a week as well as the AC. A maintenance order has been placed but maintenance has not been in yet to fix the issues. Manager stated the make tables were working and just broke. A Standard/CCP inspection was conducted. All violations are cited on this report. The Facility voluntarily closed and voluntarily disposed of all out of temperature food items. |
| 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Raw shell eggs are not maintained at 45°F or less. VI - TCS Food: TCS foods were not being held at the proper temperature. TCS foods were cold holding above 41F. |