3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils not sanitized properly. Quat sanitizer is less than 150ppm in wipe cloth bucket at time of inspection. The sanitizer in use at the facility requires it be used at 200ppm for sanitizing food contact surfaces. Change out sanitizer bucket as often as needed to maintain 200ppm.
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 glass doors of the walk in cooler and on the bottom doors of the prep top cooler at the cookline.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the wire racks in the walk in cooler are rusting. Thoroughly clean and refinish the racks if needed.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed dust build up on the ceiling by vents, on the wall above the waffle iron, on the floors underneath the cookline equipment, and on the wall and ceiling where the brooms are hung for storage. Clean physical facilities as often as needed to prevent build up from forming.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-April-2022
| Comments |
|---|
| Deborah Young is the PIC present for inspection Dish machine is sanitizing properly with chlorine dispensing at 100ppm, test strips available Observed gloves, hair restraints worn, thermometers available Facility is reheating foods in the steam table. The steam table is not an approved piece of equipment for reheating. Reheat foods to at least 165F on a direct heat source. *Discussed holding hasbrowns, home fries, and raw shell eggs out at room temperature. If items are going to be held out at room temperature and time will be used as the public health control instead of refrigeration, the food must be marked somehow to indicate when it came out of refrigeration. The food must also be discarded after the maximum 4 hours it is out if it is not all consumed/used by then . There must also be a written procedure available for this practice at the facility at all times. |
| 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |