3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. Observed build up on the interior drop plate of the ice machine. Clean and sanitize the interior of the ice machine on a regulara basis to prevent build up from forming.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed some food items that should be held for a maximum of 7 days are being held for 10 days. Also observed some foods dated for 8 days, such as turkey dated 5/7-5/14. Refrigerated, ready to eat, TCS foods may only be held up to 7 days including the day the manufacturer's packaing is opened or the day the food is prepared if house made.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Corrected During Inspection Handwashing sink water below 100°F. Hot water was not available at either hand washing sink at time of inspection. During inspection, maintenance stated that hot water was not available because someone had left the mop sink on. Hot water of at least 100F was restored at time of inspection. Hot water must be available for proper hand washing at all times.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils not sanitized properly. There is no sanitizer detected in the wipe cloth bucket that was recently filled. Adjust dispenser so that quat sanitizer dispenses at 200ppm or per manufacturer's instructions.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed the ice scoop stored directly on top of the ice machine. Store the ice scoop in or on a cleaned and sanitized container/holder.
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.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed cove base molding coming apart from the wall floor juncture underneath the food prep sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-May-2021
| Comments |
|---|
| James Bolden is the PIC present for inspection with Level 2 food safety certification. Pamela Zipfel, Administrator, is also present for inspection Dish machine is sanitizing properly with the final rinse reaching 162F at the dish. Quat sanitizer and test kit available, observed thermometers |
| 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 - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. |