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 surfaces of the ice machine. Observed build up inside the thickener gun. Clean all food contact surfaces as often as needed to prevent build up form forming.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Observed a container of beans in the walk in cooler dated 10/4. TCS foods may only be held up to 7 days at 41F or lower. Beans were discarded at inspection.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of gnats by the thickener dispensing gun. Contact a licensed pest control operator for treatment. Thoroughly clean the area daily.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. No Level 2 food safety certificate is available at time of inspection.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Repeat Food-contact surfaces and utensils not sanitized properly. There is no sanitizer in the wipe cloth bucket that is set up on the cookline at time of inspection.
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.
Physical facilities not maintained in good repair. Observed cove base molding tiles off the wall/floor juncture in the area next to the utility closet where the hot hold cabinet is stored. Observed the wall is damaged between the clean dish rack and the table.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Observed employee belongings stored with and above food and food contact items in food prep areas. Store all employee belongings in a designated area that is separate from or below all food and food contact items.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-November-2021
| Comments |
|---|
| Mary Daley is the PIC present for inspection. Mary has Level 1 food safety certification. Keep certificates posted at facility at all times Dish machine is sanitizing properly with the final rinse reaching 179F at the dish Quat test strips available, thermometer provided Hair restraints worn, 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |