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 buffalo dip dated 11/23, and french onion soup dated 11/22. Refrigerated, ready to eat, TCS foods may only be held up to 7 days including the day they are made. Discard out of date food items.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. The ice scoop holder is cracked and broken at the ice machine and is no longer smooth and easily cleanable. Replace the ice scoop holder.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-December-2022
| Comments |
|---|
| Brittany White is the PIC present at time of inspection, PIC has Person in Charge Certification in Food Protection Dish machine is sanitizing correctly with chlorine dispensing at 100ppm, test strips available Smartpower sink and surface sanitizer provided for wipe cloth buckets and 3 bay sink, test strips avaialable Quat sanitizer used at the bar, test strips available Observed thermometer, gloves, employee health policy, norovirus clean up procedure Facility has improved on cleaning and organization |
| 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: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |