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 drawer cooler under the oven is holding impossible chicken at 75F, meatballs at 73F, breaded chicken at 73F, and raw chicken at 70F. TCS foods were discarded at time of inspection. Do not use this cooler until it is maintaing 41F or lower.
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. Raw chicken is sitting out at room temperature as part of the thaw process at 61F at time of inspection. TCS foods must be held cold at 41F or lower at all times. PIC discarded out of temperature chicken.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Observed bags of raw chicken thawing in the rinse basin of the three compartment sink at 61F with no cold running water flowing over it. TCS foods must be thawed under refrigeration, under cold constantly running water, or as part of the cooking process.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. Observed some food handlers wearing visors with no hair net or covering. Hair must be covered with a hat or hairnet. If a visor is worn, a hairnet or other covering must be worn with it.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed water pooling underneath the dish machine at inspection. Clean pooling water and repair any leaks as needed.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Observed employee drink and cell phone stored on a shelf with and above clean food contact items and food prep area. All employee belongings must be stored in a designated area that is separate from or below all food and food contact items.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day/CCP
Inspection Date: 06-July-2023
| Comments |
|---|
| Brea Dennis is the PIC present with food safety certification Quat sanitizer is correct in wipe cloth bucket at 150ppm, test strips available Dish machine is sanitizing properly with the final rinse reachig 160F at the dish, maximum registering 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. |