3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Quat sanitizer is too weak in the wipe cloth bucket tested at 0ppm. Change out sanitizer as often as needed to maintain quat at 200ppm or per manufacturer's specifications.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed ice/frost build up on the interior of the walk in freezer. Clean ice build up and repair the freezer as needed to prevent ice from forming.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Repeat Observed an open employee beverage in the food prep area. Observed an employee sweatshirt stored on a wire rack with food in the kitchen. All employee belongings must be stored in a designated area that is separate from or below all food and food contact items. Employee beverages must also be covered with a lid.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-May-2023
| Comments |
|---|
| Yolanda Pearson is the PIC present at time of inspection PIC has Manager's Certification in Food Protection There must be someone present certified in at least Level 1 or Person in Charge when Yolanda is not present Dish machine is sanitizing properly with the final rinse reaching at least 160F at the dish, maximum registering thermometer is available Quat sanitizer and test kit present Observed improvements in cleaning and organization |
| 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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. IX - Highly Susceptible Population: Observed employees handling ready-to-eat food for service to a highly susceptible population with their bare hands. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. Quat sanitizer is too weak in the wipe cloth bucket at 0ppm. Adjust dispeser or change out sanitizer as often as needed to maintain proper concentration. |