3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. Observed cut melon in fruit bowls is 54F on a tray on the top portion of the prep top cooler. TCS foods must be held cold at 41F or lower at all times. No TCS foods may be stored on this top portion where the tray is located. PIC discarded all fruit bowls that were out of temperature at time of inspection.
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 single use cup used as a scoop in the bulk container of powdered sugar. Provide reusable scoops with handles.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed torn door gaskets on the prep top cooler at the cookline.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed exccessive ice and frost build up on the interior of the walk in freezer at the condensor unit. Clean all ice and frost build up and repair the freezer to prevent ice accumulation in the future.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed low grout in the dish area where food and liquid can accumulate. Repair low grout so that all flooring is intact, smooth, and easily cleanable.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged floor tiles underneth the fryer area at the cookline. This area is no longer cleanable. Repair/replace damaged and missing floor tiles.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed flooring needs cleaned behind and beneath equipment throughout the facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-March-2023
| Comments |
|---|
| April Turkeli is the PIC present at time of inspection PIC has Manger's Certification in Food Protection Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse, test strips available Quat sanitizer and test kit available Observed metal stem thermometer, gloves 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. |