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 the sanitizer buckets to not meet the required concentration. PIC dumped sani buckets and retested. Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed the ice shoot at the self service pop machine in the cafe to have an accumulation of build up. PIC had employee clean and sanitize the ice shoot during the inspection. Equipment food-contact surfaces or utensils are unclean.
3717-1-04.1(Y) / Temperature measuring devices.
Did not observe a thermometer in the warming unit in the kitchen. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed a broken/torn seal on the cold holding unit in the cafeteria. Equipment components are not intact, tight or properly adjusted.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Did not observe a way for PIC to test the sanitizer concentration of the dish machine. No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the walk in cooler vents to have an accumulation of build up. Non-food contact surfaces of equipment are unclean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed two microwaves to have build up on the top. Non-food contact surfaces of equipment are unclean.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-March-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. X - P - Chemical: Toxic materials are properly identified and stored. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. |