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 meat loaf labeled 5/28 and mashed potatoes labeled 6/1. Refrigerated, ready to eat, TCS foods may only be held up to 7 days at 41F or lower.
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 table beneath the potato cutter. Obsered rusy wire racks where spices are stored and in the walk in cooler.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build up on the ceiling and walls above the toaster and by ceiling vents. Observed debris on the floor under the cook line and some build up on the wall beneath the three compartment sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-June-2021
| Comments |
|---|
| Ryan King is the PIC present for inspection, he has Manager's Certification in Food Protection Quat sanitizer is correct at 200ppm in wipe cloth bucket, test strips available Dish machine is sanitizing properly with chlorine dispensing at 100ppm at the final rinse, test strips available Digital metal stem thermometer available |
| 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 - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. 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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |