3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Observed build up on the ice machine. PIC had an employee clean it. Equipment food-contact surfaces or utensils are unclean.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Did not observe a thermometer inside the 4 door cooler in the kitchen by the fryers. Food thermometer not readily accessible.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed several damaged gaskets on the door of the coolers and freezers. PIC stated gaskets have been ordered to replace the damaged ones. Equipment components are not intact, tight or properly adjusted.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed build up condensation on the ceiling of the walk in freezer. Equipment components are not intact, tight or properly adjusted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed debris and buid up inside the gaskets, doors and bottoms of the coolers and freezers in the kitchen. Observed build up inside the microwaves. Observed build up on the ice cream machine at the front. Non-food contact surfaces of equipment are unclean.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat When asked PC how often the nozzles of the drink machine are cleaned, PIC stated every other day. Explained to PIC that nozzles have to be cleaned once a day. Non-food contact surface(s) not cleaned at the required frequency.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-December-2019
| 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 - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. Observed build up in the ice machine. PIC had it cleaned. |