3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked.
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.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Non-food contact surface(s) not cleaned at the required frequency.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-December-2023
| Comments |
|---|
| At time of inspection, the following violations were observed: -Employees did not follow proper handwashing procedure. Please review handwashing with all staff. -Proper cooling times/temps were not being observed. Use ice bath or cooling wand to bring TCS foods down from 135 to 70 degrees in 2 hours, then move to walk in unit to bring to 41 or below -Lettuce at 56 degrees and sliced tomato at 46 degrees. Discarded. -Raw chicken was not date marked- please ensure all TCS foods are date marked. -Internal date marking/disposition was not followed- pumpkin puree date marked for 12/1 disposition. Discarded. -Chicken noodles observed in walk-in unit at 126+ degrees- cool with ice bath or wands before placing in walk-in -Gnats in dishwashing area. Contract with licensed pesticide operator and increase dish washing frequency to limit food source for insects. -Floor in kitchen area in need of cleaning. Observed food, dust, and other debris on the floor. Increase cleaning frequency to prevent build up. -Observed dust build up on vent in back portion of the kitchen. Increase cleaning frequency to prevent build-up. |