3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Ice and green herb observed in the handwashing sink beside the cook line. The handwashing sink is for handwashing only.
Only use the handwashing sink for handwashing.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed the mechanical warewashing being out of sanitizer. Various sanitary buckets were found to be absent sanitizer as well.
PIC used bleach as a sanitizer for the sani-buckets and was instructed to utilize a sick of bleach water, 50 - 100 ppm, to sanitize all items coming out of the mechanical dishwasher as well.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed multiple pans of tomatoes, lettuce, and other items in the walk in cooler, without date marking.
PIC put proper date marking on the items in question.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Food not protected from contamination. Observed a container or chips uncovered in the back, uncovered food in the freezer, and in the walk in cooler as well. Observed a metal bowl resting on top of uncovered RTE food as well.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-September-2019
| Comments |
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| Discussed using a scrren door in the back of the facility, hairnets, knife and food storage. |
| II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |