3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect temperature and/or concentration. There is no chlorine being dispensed at the final rinse of the dish machine. All dishes must be washed, rinsed, and then sanitized using the 3 compartment sink. PIC will call for service today.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. Hot water is not available at the restroom hand washing sink. Restore hot water of at least 100F immediately.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils not sanitized properly. There is no sanitizer bucket set up in the food prep area for sanitizing food prep surfaces. Food prep surfaces must be periodically cleaned and sanitized throughout the day when contamination occurs or at least every 4 hours.
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 interior of the coolers, on shelving underneath prep areas, on the interior of the microwave, and ice build up in the walk in freezer.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed excessive grease build up underneaththe fryers.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damagd and missing floor tiles under the fryers, which is causing grease to pool. This floor is no longer able to be cleaned due to damaged and missing tiles. Observed a missing ceiling tile, exposing insulation between the cook line and the dish area. Observed damaged cove base molding underneath the hand sink by the ice machine. All floors, walls, and ceilings must be intact, in good repair, smooth, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-March-2022
| Comments |
|---|
| April Turkeli is the PIC present with Manager's certification in food protection |
| 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. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. 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. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |