3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.1(M) / Outer openings - protected.
Observed a gap at the bottom of the back door to the kitchen. Provide a new door sweep or some means to prevent the entry of pests.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed the deli case has handles broken and one of the sliding doors is damaged. Observed some of the cabinetry at the front counter has laminate cover missing, exposing bare wood. Observed the door gasket is torn on the salad prep top cooler.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed the bottom shelf of one of the stainless steel tables in the kitchen is badly rusted. Refinish or replace the shelf so it is smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-January-2023
| Comments |
|---|
| PIC present is Jason, the owner. Chlorine sanitizer is correct in wipe cloth bucket at 100ppm, test strips available Observed date marking system in place for all deli items, observed good holding temperatures Hats worn as hair restraints, gloves used properly for handling 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: 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. 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. |