3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Observed employee changing gloves without washing hands. Hand must be washed before putting on gloves.
Employee washed hands and put on a new pair of gloves.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Corrected During Inspection Observed cheese hot holding at 114 degrees, and gravy holding at 130 degrees.
Cheese and gravy were reheated to 165 on the range prior to being replaced back in the steam table.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed cream cheese in the dispenser gun holding at 58 degrees.
The cream cheese was discarded and solutions were discussed.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed various items in the walk in cooler and one in the bottom of the make table that were dated for discard from 11/11 to 11/19.
PIC discarded all items in question.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed salsa and batter without date marking.
PIC date marked the items in question.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed no air gap in the prep sink drain.
Cut piping to ensure a 2 inch air gap to prevent potential cross connection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed excessive build up of food, grease, and debris under the cook line.
Clean under the cook line more frequently to eliminate excessive food, grease, and debris build up.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-November-2019
| Comments |
|---|
| Discussed sanitizers and concentrations, as well as utensil bins, handwashing sink usage, sticker residue, and cracked pans and lids. Reinspection scheduled for after 11/21/2019. |
| 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. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: TCS foods were not being held at the proper temperature. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. 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. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |