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 dried food build up on the slicer surfaces. Observed build up on cutting boards. Thoroughly clean and sanitize food contact surfaces at least every 4 hours during continual use.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed a gap at the bottom of the side back door to the kitchen where pests could enter.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on the hood system filters, on the deli cooler door tracks, in the steam table where dirty water was left in, in the microwave and on the microwave cart, on the mixer surfaces, on the bottom wire rack of the dry storage rack, and on the facade of the fountain beverage machine.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-June-2019
| Comments |
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| 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. I - P - Employee Health: The operation had an employee health policy on file. |