3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency. When asked PIC how often the nozzles of the drink machine and shake machine are cleaned, she stated drink nozzles are cleaned once every other day and shake machine once a day. Drink nozzles should be taken apart and cleaned once a day and shake machine once every 4 hours. Reviewed cleaning frequency with PIC.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed food residue on cleaned dishes. PIC took them to be recleaned.
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 lettuce leaves cold holding at 46F in the make table in the kitchen. PIC voluntarly discarded it.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed shredded cheese, vegetable soup and hot dogs in the make tables in the kitchen that were not dated. PIC voluntarly date marked them.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed make table lines for the topping, ice cream toppings line and the bottom of the ice cream freezer with accumulation of food debris.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Unclean nonfood-contact surfaces. Observed build up and food debris inside the gaskets of the make tables lines and ice cream freezer door. Observed build up inside the dish sprayer nozzle. Also observed accumulation of food residue on microwave, shake machine and food containers lids. Talked to PIC about cleaning frequency.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed build up on the walls behing the dish wash line, on the flloor at the dish wash area and on the floor by the fryers and serving lines in the kitchen.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas. Observed the light in the walk in freezer not warking. The room is dark and the light needs to be replaced to avoid injury.
3717-1-04.2(D) / Ventilation hood systems - adequacy.
Repeat Ventilation hood system not sufficient to prevent grease or condensation buildup. Observed build up on the hood vents.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-November-2018
| Comments |
|---|
| Dumpster pad was being fixed at the time of inspection. |
| I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. X - P - Chemical: Toxic materials are properly identified and stored. |