3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Meat sauce is 86F in the steam table at time of inspection. TCS foods must be reheated to at least 165F or higher on a direct heat source before being placed into the steam table for hot holding. Meat sauce was moved to reheat to at least 165F on a burner at time of inspection.
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 noodles dated 11/4, spaghetti dated 11/8, and roast beef dated 11/4 in the walk in cooler at time of inspection. Refrigerated, ready to eat, TCS foods may only be held for a maximum of 7 days at 41F or lower. Discard out-dated food items.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed bulk containers of dressing cups on the floor of the walk in cooler. Store all foods at least 6 inches up off the floor at all times.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed torn door gaskets on the glass doors of the walk in cooler and on the prep top cooler at the cookline.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed the wire racks in the walk in cooler are rusting. Clean the wire racks and refinish if needed.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed dust accumulation on ceilings in the kitchen near vents. Observed build up on the wall by the mop sink where the mop hangs.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee beverages stored with and above food and food contact items at time of inspection. Some beverages are not covered with lids. All employee beverages must be covered with a lid and must be stored in a designated area that is separate from or below all food and food contact items.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-November-2022
| Comments |
|---|
| Ryan King is the PIC present for inspection Dish machine is sanitizing properly with chlorine dispensing at 100ppm, test strips available Quat sanitizer is correct at 200ppm in wipe cloth bucket |
| 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 - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. |