3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food that had been date marked was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed build up in the ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed knives in the clean knife storage with build up, they were immediately cleaned.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. No sanitizer was added to the bucket in the kitchen. Initial correction employee added both chlorine and Quat tabs, discussed to add only one or the other, Quat tabs were chosen and bucket was 200ppm.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. Quat tabs are used for sanitizer but no Quat test strips available.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Corrected During Inspection The ventilation system was not being properly cleaned or was creating a public health hazard. Observed build up in the ceiling vents in the kitchen which can cause contamination of clean items or food. They were immediately cleaned.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-June-2017
| Comments |
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| Temperature Log in the CCP of the same date. Observed stocked hand sink, gloves, thermometer, verified high temp dish machine is sanitizing properly. The bar dish machine is out of order at the time of inspection - 3-compartment being utilized at the bar. Discussed to introduce air in frozen vacuum packaged fish prior to thawing under refrigeration. Per Person In Charge, Level 2 Food Safety was just taken and certificates are not yet available, employee health policy is provided upon hire, provided vomit/ fecal incident clean up procedure. |