3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed the slicer is dirty. The slicer must be broken down, cleaned and sanitzed after each use or every 4 hours during continuous use.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. Shredded hashbrowns and cubed hashbrowns are sitting out at room temperature and are 64F at time of inspection. Cooked potatoes are a TCS food and must be held cold at 41F or lower at all times. Discard hashbrowns. Store hashbrowns under refrigeration or frozen until cooked.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. Observed flies in the facility. Contact a licensed pest control operator for treatment. Do not prop open doors.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available for the quat sanitzer.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on the interior of the microwave.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed build up underneath/behind the cookline, on ceilings and lights in the dish room, on the floor of the dry stock room, on the walk in cooler fan guards, and on the floor underneath the pop syrup boxes. Observed excessive clutter and debris in the water heater room.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged and missing floor tiles underneath the fryer area,
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-November-2021
| Comments |
|---|
| Jenna Herman is the PIC present for inspection Dish machine is sanitizing properly with the final rinse dispensing chlorine at 100ppm, test strips avialable for chlorine dish machine Quat sanitizer used in wipe cloth buckets, no test strips available for quat santizer Hair restraints must cover all hair. Provide full hats or hairnets for all food handlers. |
| 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 ready to eat TCS foods being properly date marked, and discarded when required. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |