3717-1-05.1(E) / Backflow prevention device - design standard.
Critical Observed a damaged backflow preventer on the mop sink. Improper backflow prevention device installed on a water supply system.
Correct By: 14-Dec-2023
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed handsinks with deteriorated caulk/sealant. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed ice build up on the walk-in freezer door as well as a damaged gasket. The ice build-up on the door prevented the door from being fully closed. Equipment components are not intact, tight or properly adjusted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed a build-up of debris on the underside of the french fry warmer. Non-food contact surfaces of equipment are unclean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed a damaged wall, flooring and baseboard near the mop sink. Floors, walls, and/or ceilings not smooth and easily cleanable.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-December-2023
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VII - Protection from Contamination: Observed a damaged backflow preventer. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |