3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Observed some unlabeled breadcrumbs, salt, sugar, and sauce containers. Label foods to prevent their misuse.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed pans that had been stacked prior to air drying. Allow utensils to fully air dry prior to stacking to prevent water logging them.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed spatula handles were heavily melted and collecting food debrids. Once handles have melted they are no longer smooth and easily cleanable, replace.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed electrical tape on the desert cooler top. Use a metal spacer to prevent warm air from escaping. Surfaces shall be smooth and easily cleanable and equipment maintained in good repair.
Observed ice from the walk in freezer condenser. There were trays collecting ice. Maintain equipment in good repair to prevent ice build up which may damage equipment or foods below.
Observed the ice machine lower door was beginning to break away from the unit. Repair.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed casters (wheels) on the cook line equipment had a build up of debris. Clean thoroughly and often to prevent attracting any pests.
Observed debris build up on the shelves of the reach in cooler. Clean the reach in shelving to prevent any dirt or debris from falling into foods below. Keep all items in the coolers covered to prevent contamination.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build up of debris on cooler gaskets throughout the facility including but not limited to: Behind the soft serve gaskets, behind reach in cooler/ freezer gaskets.
Observed some gaskets were torn such as the reach in freezer and the bottom of the walk in cooler doors. Ensure that gaskets are cleaned thoroughly and often and maintained in good repair (no cracks or tears).
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Cove tile underneath the rear hand washing sink is broken. Replace to prevent damage to walls during cleaning.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-January-2019
| Comments |
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| PIC- Mindy Went over the report with the PIC. I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – Facility does not serve raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used |