3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed dried food build up on the cutting surface of the slicer. The slicer must be broken down, cleaned, and sanitized after use or at least every 4 hours during continuous use.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. The steam table is holding parisian soup at 54F, chicken soup at 72F, cream of mushroom soup at 91F, and gravy at 116F. This unit is approved for hot holding only and not for reheating. PIC placed these foods into the steam table for reheating this morning. PIC reheated all items to at least 165F on the stove top at time of inspection.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Hollandaise sauce is sitting out at room temperature at 72F at this time. This is a TCS food and must be held cold under refrigeration at 41F or lower at all times. PIC stated that he got the sauce out with intention to reheat it, but got busy with other tasks.
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 tuna salad dated 4/9 and Aus Jus dated 4/10 in the walk in cooler at time of inspection. Refrigerated, ready to eat, TCS foods must be used or discarded within 7 days of preparation.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. There is no consumer advisory printed on the menu.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed the screen door in use, but there are gaps around the door and frame where pests can enter. Provide a tight fitting screen door without gaps.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed tartar sauce containers stored on the floor of the walk in cooler. All food must be stored at least 6 inches up off the floor to protect from contamination and to allow for proper cleaning.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the microwave handle is broken and taped. Observed torn door gaskets on the cookline prep top cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up on some wire racks in the walk in cooler, on the wire rack above the prep sink, and on the warmer drawer on the cookline
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed heavy dust build up on ceiling tiles and vents and parts of walls in the kitchen. Observed the floor needs cleaned beneath the cookline.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-April-2024
| Comments |
|---|
| Ryan King is the PIC present at time of inspection PIC has Manager's Certification in Food Protection Dish machine is sanitizing properly with chlorine dispensing at 100ppm, test strips avaialble Quat sanitizer is correct at 200ppm in wipe cloth bucket, test strips available Observed thermometer, hat worn, gloves available, observed good handwashing |
| 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. VII - Protection from Contamination: Observed improper storage of food items. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. 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. |