3717-1-02.4(C)(5) / Person in charge: duties - ensure employees are visibly observing foods upon receipt.
Critical Repeat The person in charge did not ensure that employees observe foods as they were received. Reportedly, food is usually delivered when no one is working.
To prevent adulteration, the person in charge shall ensure that employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
AN EMPLOYEE MUST BE AVAILABLE WHEN FOOD IS DELIVERED. Correct By: 16-Jun-2015
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Boxes of food were stored on the floor in the walk in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
STORE ALL FOOD BOXES OFF OF THE FLOOR IN THE FREEZER. Correct By: 16-May-2015
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The gasket on the undercounter cooler is broken and not easy to clean.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
REPLACE THE GASKET ON THE UNDERCOUNTER COOLER. Correct By: 16-Jun-2015
3717-1-06.2(I)(1) / Lighting - intensity
The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. The back hallway is missing the light bulb.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
REPLACE THE MISSING LIGHT BULB IN THE BACK HALLWAY. PLACE THE DOME (SHIELD) OVER THE BULB. Correct By: 23-May-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-May-2015
| Comments |
|---|
| PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHICKEN-165, HAMBURGER-155, FISH, PORK, BEEF-145), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41, 135), date marking (7 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), storage order (RAW MEAT SEPARATE AND/OR LOWER). |