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. The prep top cooler at the counter area is holding foods at 45F at inspection. The prep top cooler at the drive thru area is holding foods at 49F-52F at inspection. Manager will call for service on these units. Foods were moved to ice baths for service as the foods were just recently put out for opening.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Corrected During Inspection Food-contact surfaces and utensils not sanitized properly. There was no sanitizer detected in the wipe cloth buckets or 3 compartment sink at time of inspection. There was no sanitizer dispensing. Manager was able to manipulate the quat sanitizer dispenser and quat is dispensing at 200ppm at end of inspection. Manager will still call for service for this piece of equipment.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. Both prep top coolers are holding foods above 41F at time of inspection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) hair not effectively restrained. Observed employees(s) with facial hair not wearing beard restraints.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position that allows air drying and covered or inverted. Observed baking sheets washed and then immediately stored stacked on a rack, unable to properly air dry.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. The three compartment sinking is leaking onto the floor.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-May-2019
| Comments |
|---|
| 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. X - P - Chemical: Toxic materials are properly identified and stored. |