3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Knives that were obviously used and not cleaned and sanitized were stored in a knive holder. Knives must be cleaned after use.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. Observed that the dish machine was not achieving proper levels of chlorine to sanitize. Do not use this equipment until it has been serviced and is working properly. Service was called.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed raw chicken in a breading bowl stored above the cold holding line in a prep table cooler. Internal temperature of the chicken was recorded at 50 F. The chicken was voluntarily discarded.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed food stored under a dripping condenser unit in the walk-in freezer. Food was in boxes and was voluntarily moved. Have the condenser serviced to prevent this from happening.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed wet wiping cloths not stored in sanitizer. Wiping cloths should be stored in sanitizer in between uses to prevent contamination.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights. Observed lights in the hood in the back prep area that were not shielded as required. Lights must have a protective coating or shields to prevent breakage.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-November-2020