3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection PIC was unable to state cooling requirements at time of inspection. PIC was trained on the cooling requirements during the inspection. PIC unable to demonstrate knowledge of temperatures and times for cooling.
PIC was trained on the cooling requirements during the inspection.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed food items past their discard date. Ready-to-eat, TCS food not properly discarded when required.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Observed some foods not properly date marked during the inspection. Refrigerated, ready-to-eat, TCS foods not properly date marked.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Observed deeply scored cutting boards. Food contact surfaces not easily cleanable.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Observed water hose within the flood rim of the mop sink. PIC removed the hose from the mop sink during the inspection. Insufficient air gap between the flood rim and the water supply inlet.
PIC removed the hose from the mop sink during the inspection
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Corrected During Inspection Observed the back handwashing sink without hot water. PIC put the sink out of service during the inspection. Handwashing sink water below 100°F.
PIC put the sink out of service during the inspection.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Did not observe a written procedure for time in lieu of temperature policy for fresh cut french fries. No written procedures for time as a public health control.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Observed handwashing sink needing resealed. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed torn gasket on frozen fry cooler. Equipment components are not intact, tight or properly adjusted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up of debris on cooler and freezer gaskets. Non-food contact surfaces of equipment are unclean.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-July-2023
| 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of cooling requirements. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |