3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. Observed build up on the interior of the ice machine. Observed build up on the inside of the beverage thickener gun. Clean all food contact surfaces immediately and as often as needed to prevent build up from forming.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Ready-to-eat, TCS food not properly discarded when required. Observed rice dated 5/9 and turkey dated 5/9. These items are beyond their maximum 7 day hold time at 41F or lower. Discard these foods.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed no date marks on mashed potatoes. Refrigerated, ready to eat, TCS foods must be date marked when they are prepared or the manufacturer's packaging is opened.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink in the back area by the office door/walk in cooler.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Repeat Food-contact surfaces and utensils not sanitized properly. There is no sanitizer detected in the wipe cloth bucket and it appears to be filled with soap. Food prep surfaces must be sanitized throughout work or when contaminated. PIC changed the bucket and filled with sanitizer, but there is still not enough sanitizer detected. Contact your chemical company to check the dispenser. Hand measure sanitizer until the dispenser is serviced.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed torn door gaskets on the two door reach in cooler near the door to the dining room.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up in the drawer underneath the steamer, on the tray underneath spices on a storage rack, on the toaster. The shelf under the steamer has paint flaking off with rust underneath. Observed ice build up on the interior of the walk in freezer. Observed the ice scoop holder needs cleaned. Observed spillage residue on the interior of the two door reach in cooler. Observed build up on the steam table in the dining area
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed missing/damaged cove base molding tiles in the kitchen. Obsereved some damaged walls in the kitchen. All floors, walls, and ceilings must be intact, smooth, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed the walk in cooler floor needs cleaned. Observed build up on the dish room floor. Observed splatter on the wall and ceiling near the walk in cooler. door. All physical facilities must be clean to sight and touch.
3701-21-25(I) / Person in charge certification in food protection
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: 16-May-2022
| Comments |
|---|
| Marldon Heron is the PIC present for inspection There must be at least one employee that works at this facility with Manager's (level 2) Certification in Food Protection There must be an employee present at all times with either Manager's (level 2) or PIC (level1) Certification in Food Protection Dish machine is sanitizing properly with the final rinse reaching 184F at the dish Quat sanitizer and test strips available Employee health policy in place, Norovirus cleanup procedure available |
| 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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). |