3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed build-up on the can opener blade. Observed knife handles are stained brown/not completely clean. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrective Action: Clean the can opener so it is free of build up. Thoroughly clean the knives and kife handles to remove the stain/discoloration.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. Observed dish machine sanitizer concentration at 0ppm, and sanitizer bottle was empty.
Corrective Action: Employee replaced the empty bottle, and dish machine sanitizer was then reading at 100-200ppm
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Unsafe, adulterated or not honestly presented food not discarded or properly reconditioned. Observed cut pieces of bread with a mold-like substance growing on top in the walk-in cooler. Observed no date mark on the container.
Corrective Action: Container of bread was discarded.
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. Observed foods in the salad bar (pasta salad, mandarin oranges, hard boiled eggs, cooked chicken) were holding between 47-50F. TCS food for cold holding shall be held at 41F or below to prevent growth of pathogens.
Corrective Action: PIC instructed employees to discard all foods in the salad bar, and cease use of the salad bar until it is able to properly hold foods at 41F or below.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed multiple containers of TCS food (meat, sauces, cheese) in the walk-in cooler without date marking. Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held in a food service operation or in a retail food establishment for more than twenty-four hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for a maximum of seven days. The day of preparation shall be counted as day one.
Corrective Action: Ensure all refrigerated, ready to eat, TCS foods in the walk-in cooler are properly date marked.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Observed containers of bulk ingredients such as flour, sugar salt, without labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in a food service operation or retail food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label all containers of bulk ingredients with the common name of the food.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed the ice scoop stored inside the ice machine with the handle in direct contact with the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container or on a clean portion of the food preparation table or cooking equipment. If the handle of the ice scoop is unable to stay above the ice, place the ice scoop in a clean container on top of or near the ice machine to prevent contamination of the ice.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. Observed a piece of cardboard in the bottom of the ice cream cooler. Cardboard is absorbent, not cleanable, and could harbor bacteria. Remove the cardboard from the ice cream cooler.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed multiple cutting boards that are heavily scored and stained. Resurface or replace cutting boards so they are smooth and easily cleanable.
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 ceilings of the microwaves in the cafeteria. Clean build-up out of the microwaves.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed sticker residue and labels that had not been completely removed from washed containers. Sticker residue can hold food debris and bacteria. Ensure all labels/stickers are removed before cleaning pans/containers.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed dust build-up on the hood. Clean the hood so it is free of dust build-up.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Water treatment device or backflow preventer not inspected/serviced with documentation as required. Observed water filter on te ice machine dated 3-15-18. Contact maintenance service to replace the ice machine filter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-March-2023
| Comments |
|---|
| Spoke to Nicole - filling in as manager due to previous manager being let go. |
| 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: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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: Equipment food-contact surfaces or utensils are dirty. 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. |