3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed chicken was thawed today using cold running water in the three compartment sink. This sink does not have a 2 inch air gap in the plumbing to prevent back flow. Food preparation may only be conducted using the designated food prep sink that has a 2 inch air gap.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. Observed no hot water available at either handwashing sink in the kitchen. All other sinks have hot water available. PIC stated that the hot water has not worked at these sinks since the faucets were changed. Hot water of at least 100F must be available at all times for proper handwashing. Spoke with maintenance at time of inspection and he will adjust/restore hot water as needed.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Observed chicken that was thawed in the three compartment sink was left out to thaw and is above 41F. Once product is thawed, it must be moved into refrigeration for cold holding or prepared and cooked. PIC stated that the chicken will be cooked immediately.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint or beard restraint.
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 two door reach in refrigerator in the kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed dust build up on the fan guards in the walk in cooler.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed missing/damaged cove base molding tiles in the kitchen. Replace or repair cove base molding so the wall-floor juncture is coved, smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed ice build up on the interior of the walk in freezer.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-April-2024
| Comments |
|---|
| Yolanda Pearson is the PIC present at time of inpsection Dish machine is sanitizing properly with the final rinse reaching at least 180F, thermal labels are available Quat sanitizer is dispensing properly at 200ppm, test strips are available Observed gloves, good date marking, good temperatures |
| 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. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. 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. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. 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. X - P - Chemical: Toxic materials are properly identified and stored. |