3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed cooked rice hot held at 98 degrees and refried beans hot holding at 130 degrees.
PIC reheated both items to 165 degrees and placed them back into hot holding.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed breaded talapia and white cheese holding at 46 degrees in the bottom of the prep cooler.
PIC chose to discard both items.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed chicken, guacamole, and cooked rice in the walk in cooler without date marking.
PIC date marked all items in question.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. Observed fish marked "remove from packaging before thawing" being thawed while in the package.
The importance of removing from the packaging was explained to the PIC and he cut into both packages to allow the fish to be exposed to air while thawing.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Food not protected from contamination. Observed metal pans with food in them stored in them, having lids filled with water. The PIC stated the condenser was leaking, causing the water.
Control the leaking water until a proper repair can be made.Do not place food under the area that drips. PIC discarded pans of food with water on the lid.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. Observed a knife stored between prep tables.
PIC placed the knife in the warewashing area and discussed other places to store it.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed the walk in cooler condenser leaking on food items inside the cooler.
PIC discarded contaminated items. Repair the cooler condenser. Until it is repaired, control the leaking water and do not store food items in the area of the leak.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-January-2020
| Comments |
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| Discussed chemicals, employee health policies, and ceiling repairs. |
| 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 VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - Protection from Contamination: Observed improper storage of food items. VI - TCS Food: TCS foods were not being held at the proper temperature. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |