3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed build up on the slicer cutting surfaces at time of inspection. The slicer must be broken down, cleaned, and sanitized after each use, or every four hours during continuous use.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed a gap at the bottom of the side door to the kitchen from the exterior where pests could enter.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed the deli case sliding door is broken and taped. Repair the deli case door so it is intact, smooth, and easily cleanable.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed a home use food processor in the kitchen. This is not approved for use in a commercial facility. All equipment used in a licensed food facility must be commercial grade and NSF approved or equivalent.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed some build up on the bottom shelf of the table under the flat top grill. Observed some cabinets/shelves need cleaned.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the handwashing sink in the back next to the ice machine has broken plumbing and is not able to be used. Repair the handwashing sink.
3717-1-06.4(A) / Repairing.
Repeat Observed some of the laminate covering coming off of the counter/shelving at the front counter area. Repair or replace covering so all fixtures are intact, smooth, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-February-2024
| Comments |
|---|
| Jason, owner, is present for inspection Chlorine bleach sanitizer is used correctly at 100ppm in wipe cloth buckets and in 3 compartment sink set up, test strips available Observed date marking log for deli salads, PIC stated most items are prepped daily Observed gloves, hair restraints worn, 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. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. 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. |