3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Quat sanitize is too weak coming from the dispenser at 0ppm. Quat sanitizer must be used per manufacturer's instructions. PIC will call for service for the dispenser. Employees with measure by hand to make sure quat is 200ppm or 150-400ppm for multi-range quat sanititzer.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. Observed food stored on the floor in the walk in freezer and in the dry storage room. Store all foods at least 6 inches up off the floor to protect from contamination and to allow for proper cleaning of floors.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed the steamer is broken and is not heating properly. Properly repair the steamer as this kitchen has limited equipment available to support its daily operations.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed the ceiling is cracked and peeling and a vent cover on the ceiling is missing and replaced with a piece of netting. Properly repair the ceiling so it is intact, smooth, and easily cleanable. Replace the missing vent cover.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed dust accumulation on the ceiling in the kitchen.
3701-21-25(K) / Person in charge certification in food protection
Repeat FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-April-2024
| Comments |
|---|
| Nicole Linke is the PIC present at time of inspection PIC stated that she has Manager's Certification in Food Protection, but no certificate is available onsite for verification There must be someone present at all times of operation with a minimum of Person In Charge (level 1) food safety certification There must be at least one person in a managerial role at each facility with Manager's (level 2) Certification in Food Protection Dish machine is sanitizing properly with the final rinse reaching at least 180F |
| 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. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. 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. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. Quat sanitizer is dispensing at 0ppm from the 3 compartment sink dispenser. |