3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Ready-to-eat, TCS food not properly discarded when required. Observed soup in the walk in cooler dated 11/22 as well as a cart with several out of date food items on it. Refrigerated, ready to eat, TCS foods must be used or discarded within 7 days of preparation or opening of the manufacturer's packaging if it is a commercially prepared item. Discard out of date foods.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items on the floor of the walk in freezer. All foods must be stored at least 6 inches up off the floor to allow for proper cleaning and to prevent contamination.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed a home use only refrigerator/freezer in the dining area that is storing ice cream and other items from the main kitchen. All equipment used in a food facility must be commercial grade and NSF approved or equivalent. Provide commercial grade refrigeration and freezers for all food provided by this facility.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Repeat Observed covered employee beverages stored with and above food or food contact items in the kitchen. All employee beverages must be stored in a designated area that is separate from or below all food and food contact items.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-November-2022
| Comments |
|---|
| Margie Cousino is the PIC present for inspection Quat sanitizer is correct at 150ppm in the wipe cloth bucket, multi range sanitizer used, test strips available Dish machine is sanitizing properly with the final rinse reaching at least 180F, 160F at the dish, thermolabels are provided Observed hair restraints worn, gloves available, employee health policy in place, Norovirus clean up procedure available Observed good reheating today Floor tiles have been fixed by the dish machine |
| 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. 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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |