3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed an opened container of chocolate pudding with no date mark on it.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint and beard restraint when required.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles. Observed a styrofoam cup used in the bulk flour bin in the dry stock room. Provide reusable scoops with handles that can be left up out of the food.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed a torn door gasket on the walk in cooler door.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed the cart used to store the juice dispenser is dirty. Observed the wire shelving in the walk in cooler is dirty. Observed the wire shelving in the dishroom is dirty. Observed the interior and door frame of the two door reach in cooler is dirty.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed the floors of the walk in cooler and dish room are dirty. Observed build up on the dish machine. Observed build up on the steam table and cabinets in the dining room. Observed ice build up coming from the condensor of the walk in freezer.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Repeat Observed an employee sweatshirt stored on a rack with and above food and food contact items.
3701-21-25(I) / Person in charge certification in food protection
Repeat FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-December-2022
| Comments |
|---|
| There must be at least one employee that works at this facility with Manager's (level 2) Certification in Food Protection There must be an employee present at all times with either Manager's (level 2) or PIC (level1) Certification in Food Protection Dish machine is sanitizing properly with the final rinse reaching 160F at the dish Quat sanitizer and test strips available |
| 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: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |