3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed build up on the cutting surfaces of the can opener. Clean the can opener after each use.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the handle of the deli cooler is broken off, repaired with tape, and leaving a gap in the door of the cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on the cooler gaskets at the front counter area. Observed build up on the cabinets under the front and side counter. Observed build up on the racks above the steam table and cooler.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-August-2022
| Comments |
|---|
| Chlorine sanitizer is correct at 100ppm in 3 compartment sink set up and in wipe cloth bucket, test strips available Observed hair restraints worn, gloves worn, observed date mark system for all lunchmeats and deli salads |
| 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. X - P - Chemical: Toxic materials are properly identified and stored. |