3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Observed food in the walk-in cooler to not have lids on them during the time of inspection. Food not properly protected from contamination by separation, packaging, and segregation. PIC placed lids on items during the time of inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed plates throughout the facility to be dirty during the time of inspection. Equipment food-contact surfaces or utensils are unclean. PIC took plates to dishwasher to be cleaned during the time of inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed tray where food contact equipment was being stored to be dirty during the time of inspection. Equipment food-contact surfaces or utensils are unclean. PIC took tray and utensils back to dishwasher to be washed during the time of inspection.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection Observed meat to be thawing on the counter during the time of inspection. TCS foods not properly thawed. Employee placed food in the cooler to thaw properly from freezing during the time of inspection.
3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Observed two coolers to not have internal thermometers during the time of inspection. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. PIC placed thermometers in them during the time of inspection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed several seasoning containers and cooking oil container to not be labeled during the time of inspection. Working food containers not properly labeled.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Observed clean containers in the dishwashing area to be wet nesting during the time of inspection. Clean equipment and utensils not stored in a self-draining position and covered or inverted.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Observed plates and containers throughout the facility to not be stored in an inverted fashion during the time of inspection. Clean equipment and utensils not stored in a self-draining position and covered or inverted. Discussed with PIC that if plates cannot be inverted then a top plate needs to be designated to prevent utensils from contamination.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Observed straws at bar area to not be individually wrapped during the time of inspection. Single-service and single-use articles not protected from contamination.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed door sweep on walk-in cooler to not be covering the entire bottom of the door during the time of inspection. 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 in the dishwashing area during the time of inspection. Non-food contact surfaces of equipment are unclean.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-September-2022
| 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. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |