3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical There is no sanitizer bucket set up at time of inspection. Food contact surfaces of equipment must be sanitized before use. Keep a sanitizer bucket set up in order to properly sanitize food prep surfaces.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed the bottom shelf of the stainless steel table at the end of the cookline is rusted.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed torn door gaskets on the prep top cooler at the cookline and on the undercounter cooler at the expo area.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed grease residue on the outside of the container and lid used to hold potatoes hot on the flat top grill.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged floor tiles under the fryer at the cookline.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged cove base molding tiles in several places in the facility. Observed the wall at the handsink and ice machine area is bowing.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed ice build up on the condenser of the walk in freezer.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed the flooring in both the walk in cooler and walk in freezer need cleaned. Observed build up on the fan guards in the walk in cooler.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Observed a pair of shoes stored on a shelf with a waffle iron and other items for the restaurant. All employee belongings must be stored 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: 18-September-2023
| Comments |
|---|
| Jamie is the PIC present for inspection Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse, test strips available Observed good date marking of ready to eat foods |
| 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 - P - Protection from Contamination: Observed raw animal foods separated by type 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |