3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Improper bare-hand contact with RTE foods. Observed food handler adding cheese to a cooked item with bare hands. Gloves must be worn or a utensil used when handling ready to eat foods.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed dried build up on the surfaces of the slicer at time of inspection. The slicer must be thoroughly cleaned and sanitized after each use or at least every 4 hours if used continuously throughout the day.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding. Observed roast beef reheating in the steam table at 110F at inspection. TCS foods must be reheated on a direct heat source before being placed into hot holding equipment. Roast beef was reheated on the burner to at least 165F.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Corrected During Inspection Observed employee belongings, such as a cell phone and drink, stored with/above food and food contact items in the kitchen. All employee belongings must be stored in a designated area that is separate from of below all food and food contact items.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-December-2021
| Comments |
|---|
| Dave Katafiaz is the PIC present for inspection Quat sanitizer is too strong in the wipe cloth bucket at over 500ppm, bucket was diluted to proper concentration at time of inspection, test strips available Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse, test strips available Observed thermometer, hair restraint worn |
| 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 - TCS Food: Observed improper reheating of food for hot holding. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. |