No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 10-January-2022
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-03.4(F)(1)(a)/Time/temperature controlled for safety food - hot holding. TCS foods not being hot held at the proper temperature. OBSERVED: ALL TCS foods in hot holding unit below 135 degrees. To prevent a foodborne illness TCS foods shall be cooked to required temperature's and the n hot held at 135 degrees or above. CORRECTED: cook reheated foods Correct By: 06-Jan-2022 |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED: No date marking of TCS foods. Top prevent a foodborne illness all TCS foods shall be marked with a date for which the food shall be used or consumed by. Date mark TCS foods. CORRECTED: Owner date marked TCS foods. Correct By: 06-Jan-2022 |
| 3717-1-02.4(B)(1)/PIC: Demonstration of Knowledge - No Critical Violations PIC unable to demonstrate knowledge by having no critical violations. To prevent a foodborne illness PIC shall maintain facility to prevent a foodborne illness. Correct By: 10-Jan-2022 |
| 3717-1-07.1(E)/Poisonous or toxic materials: Sanitizers - criteria. Unapproved chemical sanitizer used on food contact surfaces. OBSERVED: Laundry sanitizer being used for facility for food surfaces. To prevent a chemical poisoning which could cause a foodborne illness. Only approved sanitizers shall be used. Remove Laundry sanitizer from use for surfaces. CORRECTED: Owner removed sanitizer from use. Correct By: 06-Jan-2022 |
| 3717-1-07(B)/Poisonous or toxic materials: Working containers - common name. Working containers of poisonous or toxic materials not properly labeled. OBSERVED: spray bottle with blue liquid. To prevent a chemical poisoning all chemicals not in original container shall be marked with a common name. Label unmarked spray bottles. CORRECTED: Owner labeled spray bottles. Correct By: 06-Jan-2022 |
| 3717-1-04.2(A)/Equipment - cooling, heating, and holding capacities. Inadequate equipment available for cooling, heating or holding food. OBSERVED: Prep table above 41 degrees. All cold holding units shall be maintained at 41 degrees or below to prevent the growth of pathogens which could cause a foodborne illness. Repair unit Correct By: 10-Jan-2022 |
| 3717-1-03.3(C)/Plant food cooking for hot holding. Fruits or vegetables for hot holding not cooked to 135°F. OBSERVED GREEN beans in the hot holding unit at 89 degrees. All foods shall be cooked on a stove or microwaved to at least 135 or above to prevent the growth of pathogens which could cause a foodborne illness. Reheat by approved cooking equipment. CORRECTED: Cook reheated. Correct By: 06-Jan-2022 |
| 3717-1-04.1(Y)/Temperature measuring devices. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. OBSERVED: Missing internal thermometer in prep table. To prevent a foodborne illness all cold holding units shall have an internal thermometer easily available to monitor equipment internal temperature. Provide a thermometer Correct By: 10-Jan-2022 |