3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. Observed chicken patties reheating in the steam table at 33F at time of inspection. Commercially processed, ready to eat foods must be properly reheated to at least 135F using approved equipment before being placed into the steam table for hot holding. PIC stated that these were put into the steam table by mistake. PIC reheated chicken patties properly at time of inspection.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Observed meatloaf dated 4/16 in the walk in cooler at time of inspection. This is beyond the maximum 7 day hold for refrigerated, ready to eat, TCS foods. Meatloaf was discarded at time of inspection.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Observed canadian bacon cooling covered in the walk in cooler at 70F. Cool foods uncovered or well vented in the walk in cooler in shallow layers in order to cool from 135F to 70F in 2 hours or less and then from 70F to 41F in the next 4 hours or less.
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.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed a hole in the wall by the dish machine. Observed the ceiling peeling in the kitchen. Observed a missing floor tile by the dish machine. Observed the wall/cove base molding tile is damaged by the dish area. Repair all floors, walls, and ceilings so they are intact, smooth, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed dust accumulation on the ceiling in the kitchen and dish room. Clean all physical facilities as often as needed to prevent build up from forming.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee beverages stored with or above food in the ktichen. All employee beverages must be covered with a lid and stored in a designated area that is separate from or below all food and food contact items.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-May-2022
| Comments |
|---|
| Margie Cousino is the PIC present for inspection Dish machine is sanitizing properly with the final rinse reaching 163F at the dish Juice dispenser has been plumbed properly Quat sanitizer is correct at 150ppm in wipe cloth bucket, test strips 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Observed improper reheating of food for hot holding. VI - TCS Food: Observed improper method for cooling TCS foods. 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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |