3717-1-03.2(K) / In-use utensils - between-use storage.
Observed the ice scoop stored directly on top of the ice machine in between uses. Store the ice scoop in a clean dry container to protect it from contamination betwen uses.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed the faucet of the hand washing sink next to the chemical storage closet is leaking when the hot water is turned on. Repair the faucet so that it no longer leaks.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed ice build up on the interior of the walk in freezer. Maintain the interior of the walk in freezer clean and free of ice build up. Repair any leaks or plugged drains that is causing ice to form.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-November-2023
| Comments |
|---|
| Yolanda Pearson is the PIC present at time of inspection PIC has Manager's Certification in Food Protection Quat sanitizer is dispensing correcly at 200ppm, test strips available Dish machine is sanitizing properly with the final rinse reaching at least 180F, thermal labels are available for verification Observed thermometer, gloves, hair restraints worn |
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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. |