3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Sanitizer in hot foods 3 comp sink not working. Ecolab was called while I was present.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Broken tiles in hot foods and deli as well as meat department. This makes the floors not easily cleanable. Fix tiles on floors.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. Light out in hood above fryers. Replace bulb.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 30-August-2022
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.5(B)(1)/Equipment food-contact surfaces and utensils - cleaning frequency. Food equipment surfaces not cleaned at required frequency. Observed chicken fryer baskets with massive amount of food buildup. Was told by associate that they are to treat these baskets as cast iron skillets and never use soap and sanitizer on them. That is not correct practice. Make sure ALL food contact surfaces are washed, rinsed and sanitized. |
| 3717-1-04.5(B)(1)/Equipment food-contact surfaces and utensils - cleaning frequency. Food equipment surfaces not cleaned at required frequency. Associates not sanitizing thermometers for chicken. Make sure all food contact utensils are cleaned and sanitized agfer use. |
| 3717-1-06.4(K)/Controlling pests. Presence of live insects. Numerous flies in hot food and deli dept. Kepp pests under control by keeping facility clean, eliminating their food source. |
| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Food not protected from contamination. Carts that are used for chicken are all interchangeable in Hot Foods, Deli and Backery. Make sure there is one cart for raw chicken, one cart for cooked hot foods, one cart for deli and one cart for bakery and ensure they are all clean. |
| 3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Hoods above fryers visibly unclean, dust accumulation. Make sure hoods are cleaned at a frequency that prevents dust buildup. |
| 3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed carts that are used to transport product visibly dirty. Kepp all surfaces clean and free of food debris. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Facility not maintained clean. Hot foods and deli dept not maintained clean. Observed black mold like sustance on walls and doors throughout depts. Floors visibly dirty throughout departments. Gaskets on doors unclean. Deli case visibly dirty. Equipment throughout dept visibly dirty. Clean departments. |