3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. Observed build up on the interior drop plate of the ice machine.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature of 135F or higher. Scrambled eggs are 95F sitting on top of another food container in the steam table. Eggs were discarded at inspection. Do not store food in the steam table unless it can fully fit in the steam well to maintain temperature.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed cracked flooring in the walk in cooler. Observed tiles that have fallen off of the cove base molding behing the prep sink and near the hand washing sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-January-2020
| Comments |
|---|
| Mary Daley is present at time of inspection and has Level 1 food safety certification |
| 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. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty- ice machine X - P - Chemical: Toxic materials are properly identified and stored. |