3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed raw ground beef stored directly on top of ready to eat sausage at time of inspection. To prevent cross contamination, store raw meats, poultry, and eggs separate from or below all ready to eat foods. Raw ground beef was moved to the bottom shelf at time of inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed rust build up on the interior of the ice machine at time of inspection. Clean the interior of the ice machine as often as needed to prevent build up from forming.
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. Hashbrowns are 54F in the interior of the prep top cooler at time of inspection. These are a TCS food and must be held cold at 41F or lower at all times. All other foods in this cooler are holding at proper temperature. Limit the amount of time that TCS foods sit out during food preparation.
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. Cut melon in fruit bowls is 55F on a tray sitting on top of the prep top cooler at time of inspection. Cut melon is a TCS food and must be held cold at 41F or lower at all times. Store fruit bowls under proper refrigeration to maintain temperature.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Observed diced ham in the walk in cooler dated 9/23. Facility is dating using use by dates and this item is beyond the maximum 7 day hold time. Ham was discarded at time of inspection.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Repeat Food-contact surfaces and utensils not sanitized properly. Observed no sanitizer bucket set up at time of inspection on the cookline. Food prep surfaces must be sanitized throughout the day as needed or at least every 4 hours.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed gaps along the bottom of the back door where pests could enter Provide a new door seal to prevent gaps where pests could enter.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed a torn door gasket on the prep top cooler door at time of inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed debris and build up underneath the cookline. Observed ice build up on the interior of the walk in freezer. Observed both the walk in cooler and freezer floors need cleaned.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed missing/damaged floor tile in the fryer area Repair so that flooring is intact, smooth, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-September-2022
| Comments |
|---|
| April Turkeli is the PIC present at time of inspection PIC has Manger's Certification in Food Protection Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse, test strips available Quat sanitizer and test kit available Observed metal stem thermometer, gloves available |
| 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |