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 unable to demonstrate knowledge of temperatures and times for cooling of TCS foods. PIC was reminded of the requirements during the inspection.
PIC was reminded of the requirements during the inspection.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed the hand sink in the service area being used as a dump sink. PIC was reminded of handwashing sink requirements during the inspection and was advised to place a sign on the sink reminding employees. Handwashing sink is being used for purposes other than handwashing.
PIC was reminded of handwashing sink requirements during the inspection and was advised to place a sign on the sink reminding employees.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Repeat Corrected During Inspection Observed a large pan of rice placed in the walk-in cooler immediately after it was cooked. PIC had a food employee put the rice in shallow pans on an ice bath during the inspection for proper cooling. Improper cooling of TCS food.
PIC had a food employee put the rice in shallow pans on an ice bath during the inspection for proper cooling.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed the hot holding cabinet keeping food below 135°F. PIC discarded the food during the inspection and turned the hot holding cabinet back on after realizing it had been turned off. TCS foods not being hot held at the proper temperature.
PIC discarded the food during the inspection and turned the hot holding cabinet back on after realizing it had been turned off.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Repeat Corrected During Inspection Observed quat sanitizer level in the sanitizer buckets above the approved concentration due to the sanitizer dispensor dispensing too much sanitizer. PIC diluted the sanitizer with water during the inspection and had all sanitizer replaced in the sanitizer buckets. PIC will continue having food employees dilute the sanitizer until the dispensor has been repaired. Unapproved chemical sanitizer used on food contact surfaces.
PIC diluted the sanitizer with water during the inspection and had all sanitizer replaced in the sanitizer buckets. PIC will continue having food employees dilute the sanitizer until the dispensor has been repaired.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection Observed improper thawing of soup and pie. The soup was thawing in the prep sink in a container of cold water, but cold water was not running. Pie was thawed on the counter at room temperature. PIC turned the cold water on to continue properly thawing the soup and placed the pies in the walk-in cooler to properly thaw during the inspection. TCS foods not properly thawed.
PIC turned the cold water on to continue properly thawing the soup and placed the pies in the walk-in cooler to properly thaw during the inspection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Observed containers of corn starch, flour, and sugar not labeled with their common name. Working food containers not properly labeled.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed washed pans being stacked wet. Equipment and utensils are not being air dried.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed water pooled at the bottom of the omelette cooler. Equipment components are not intact, tight or properly adjusted.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed deteriorated caulk on the kitchen hand sink. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed a torn gasket on the dessert cooler. Equipment components are not intact, tight or properly adjusted.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-January-2024
| 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - TCS Food: Observed improper method for cooling TCS foods. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of cooling requirements. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. III - Preventing Contamination by Hands: Observed a handwashing sink being used for purposes other than handwashing. I - P - Employee Health: The operation had an employee health policy on file. X - Chemical: Observed sanitizer levels outside the approved concentration. VI - TCS Food: Some TCS foods were not being hot held at the proper temperature. |