3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Observed the dough cooler not functioning at all. Dough was moved to the walk-in cooler. The dough cooler is not operating at all, has miss matched doors, one of which does not close. All TCS foods must be maintained at 41 degrees or less to prevent the growth of bacteria. Corrective Action: Dough had just been placed in the cooler from the walk-in cooler. All dough was moved back to the walk-in cooler. Dough cannot be stored in the dough cooler anymore. The dough cooler is no longer in good repair and must be replaced.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed badly chipped, worn, damaged white dough trays in the facility. Some of the trays have holes in them. All food contact surfaces must be smooth, easily cleanable, and free of defects. Corrective Action: Go through all of the trays in the facility and discard all trays that are chipped, broken, cracked, have holes, or any other damage. Food contact equipment must be free of breaks, cracks, chips, or any other damage.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. Observed the dough cooler not functioning and in poor repair in general. Replace the dough cooler so that the flow of food on the front line is maintained.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed the door sweep on the bottom of the back exterior door in need of replacing. There is a gap under the door to the outside. All exterior doors must seal tight to prevent the entrance of pests. Replace the door sweep and make sure the door seals tight.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the dough cooler not functioning at all and in a state of disrepair. The dough cooler is to be replaced.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the floor of the walk-in cooler wit ha build-up of grease and food debris. Thoroughly clean the walk-in cooler floor then maintain the floor clean daily.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed the wall and the floor under and behind the dough mixer with a build-up of grease and food debris. Thoroughly clean the wall and floor behind and under the dough mixer. Maintain the area clean on a daily basis.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee food stored with and above RFE food and equipment. Employees were storing home canned salsa in the walk-in cooler above food for the RFE. Home canned goods are not allowed in the facility. Salsa was removed at the time of this inspection. Employee items are to be stored in a designated area in a manner that no contamination of the RFE's food or equipment can occur. Store all employee food and belongings in a designated area for employee storage only.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-July-2022
| Comments |
|---|
| Met with Andrea during the inspection today. Reviewed the cooling process used for chicken wings. Facility places the cooked chicken wings on a cart in the disposable tin pans that they were cooked in. The cart should be wheeled into the walk-in cooler right away so that the wings can quickly cool in the walk-in cooler. Currently the facility is leaving the cart of chicken wings out way too long. Reminded facility that the goal is to cool the chicken wings as quickly as possible. Chicken wings should not be placed in plastic bags until they have cooled completely to 41 degrees or less. Retrain staff on this procedure and make sure that the chicken wings are being cooled as quickly as possible. Today chicken wings were sitting on the cart in the middle of the facility and they had been cooked 2 hours ago. Chicken wings were at 70 degrees internally. |