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. Observed the quaternary ammonium sanitizer, dispensed at the three compartment sink, being below the recommended concentration of 200-400ppm. PIC stated additional quaternary ammonium would be added to reach the proper concentration and maintenance would be called to correct the warewashing dispenser.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Observed fries held time in lieu of temperature without the use of a timer or time stamp. Per the food code, fries held without a time stamp may be discarded in future inspections.
(1) If time without temperature control is used as the public health control up to a maximum of four hours:
(a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control;
(b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;
(c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and
(d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Insufficient air gap between the flood rim and the water supply inlet. Observed no air gap installed in the prep sink.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Observed no employee with manager certification in food protection. PIC stated it was due to turnover and crew rotation between stores.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-May-2021
| Comments |
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| Discussed covid, and employee health policies |
| VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |