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. Observed sanitizer concentration tested high.
Corrective Action: Contact supplier to have them adjust the amount of chemical being dispensed, and ensure concentration is within acceptable range.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. Observed high temp dish machine only reached 153F on the plate thermometer. High temperature dish machines shall achieve a utensil surface temperature of one hundred sixty degrees Fahrenheit (seventy-one degrees Celsius) as measured by an irreversible registering temperature indicator.
Corrective Action: Employee stated she just restarted the dish machine after cleaning. Ensure dish machine temperature reaches 160F before using. If dish machine does not reach 160F, discontinue use until the machine is repaired.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat TCS foods not being hot held at the proper temperature. Observed pork under a heat lamp in the G8 area was holding at 115F. TCS food for hot holding shall be held at 135F or above.
Corrective Action: Employee removed the pork to be reheated to 165F. Refrain from using the heat lamp if it is unable to hold food at the correct temperature.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. Observed cut melon in the G8 area above the chill line and holding at 47F. TCS food for cold holding shall be held at 41F or below.
Corrective Action: Employee moved fruit to a different cooler.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed light coming in through back dock door by the walk-in freezer. Repair door/install a door sweep to ensure openings are protected.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed wet cups stacked together next to the pop fountain in the dining room. Ensure cups are properly air dried before stacking to prevent growth of bacteria.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards with black stains. Replace cutting boards that are heavily stained/scored
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed rusty shelves inside the Market/Erberts and Gerberts "True" cooler. Observed rusty shelves inside the Hoshizaki cooler in the pizza area. Repair/replace the shelves so they are smooth and easily cleanable.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed 2 torn gaskets on the food freezer in the Market. Repair/replace the gaskets to ensure coolers are holding at the correct temperature.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-April-2023
| Comments |
|---|
| Spoke to Sam and Megan |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. |