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 pink build-up on the interior and exterior of the ice chute slide.
Corrective Action: Equipment food-contact surfaces shall be cleaned to sight and touch.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration.
Observed sanitizer bucket at the bar at 0 ppm.
Corrective Action: Chlorine sanitizing solution shall test between 50 ppm to 100 ppm.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature.
Observed coleslaw at 55 F at the service area.
Corrective Action: To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed water on the bottom shelf lip of the condiment prep cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
Observed build-up of debris inside the bottom of the chicken prep cooler and appetizer cooler,
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-January-2023
| Comments |
|---|
| John McQueary present for inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. |