3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed low sanitizer cocentration in the 3 compartment sink in the kitchen. PIC addded more sanitizer to make reached the required concentration. Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed the make table in the kitchen by the door holding food items at about 50F. PIC stated all food items were just made today and have been in the cooler for less or about 3 hours. Observed food conatiners date marked with a made date of 10/20 and facility was open for about 3 hours at the time of inspection . PIC moved all food items in the walk in cooler. No food item shall be stored in the make table until fixed and holding at 41F or below. TCS foods not being cold held at the proper temperature.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed unlable spary bottles of water at the bar in the kitchen. PIC labeled them. Working containers of poisonous or toxic materials not properly labeled.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Observed the splash guard missing by the hand sink at the time of inspection. Splash gard shall be located by the handsink due to approximity with the 3 bay and to prevent contamination. PIC put the splash guard back during inspection but it is losen up. Splah guard needs to be secured. Handwashing sink(s) are not conveniently located as specified in rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection Observed no hand soap at the hand sink at the bar. PIC put some hand soap. No soap at handwashing sink(s).
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or drying device at the handwashing sinks at the bar and in the kitchen. PIC put some paper towel by both hand sinks
3717-1-04.1(Y) / Temperature measuring devices.
Observed no thermometer inside the hot holding unit in the kitchen. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed food containers without label in the kitchen. PIC labeled them. Working food containers not properly labeled.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed uncovered food items in the make table by the stove. Improper storage of food items.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the make table by the door in the kitchen not working properly. Cooler was holding food items at about 50F at the time of inspection. PIC emptied the cooler and lowered the temperature. If the cooler does not get to 41F or below a work order shall be put in to have it fixed. No food items shall be stored inside until the unit is fixed. Equipment components are not intact, tight or properly adjusted.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed facility has water damaged and expired test kit. No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up and debris inside the make tables in the kitchen, in the gasket and on the doors of the coolers and hot holding unit. Non-food contact surfaces of equipment are unclean.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-October-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. I - P - Employee Health: The operation had an employee health policy on file. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink at the bar. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VI - TCS Food: TCS foods were not being held at the proper temperature. Observed a make table holding food at about 50F. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. Observed low sanitizing concentration at the 3 bay. X - Chemical: Observed toxic materials improperly identified, stored and used. Observed unlabeled bottles of water. |