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 no date marking on a container of hot dogs in the walk in cooler. Observed a food labeled ketchup, that is not ketchup, with dates that are expired. Foods must be date marked properly. Old date mark stickers must be completely removed from containers before washing.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed excessive ice build up on the interior of the walk in freezer.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed some build up on the floors underneath racks in the dry storage room. Observed some dust build up on the ceiling in the dishroom.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed a broken floor tile and low grout in the dish machine area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-May-2021
| Comments |
|---|
| Asia Evans is the PIC present for inspection with Level 2 food safety certification. Dish machine is sanitizing properly with the final rinse reaching 160F at the dish, thermolabels present Observed thermometers, gloves and hair restraints worn |
| 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. 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. 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. |