3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink is not accessible for convenient use, there is a fan in front of the sink completely blocking the soap dispenser from being used. Remove the fan so that the handwashing sink is accessible.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the walk in cooler door handle is broken off. Properly replace the walk in cooler door handle.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed an accumulation of dust and debris on the cheese melter located above the breading/fryer station.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-October-2022
| Comments |
|---|
| Hillary Cope is the PIC present for inspection Dish machine and bar glass washer are both sanitizing properly with chlorine dispensing at 100ppm, test strips available Quat sanitizer is correct at 200ppm in wipe cloth buckets, test strips available Observed good holding temperatures, date marking, and thawing practices |
| 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. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. 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. 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. 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. 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. |