3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed that clean utensils in the dish room were stacked prior to properly air drying. Allow utensils to fully air dry prior to stacking to prevent any water locking them.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed that the facility had a standing 3 door freezer in the dry storerroom that was not working. Observed a standing 3 door cooler at the far end of the line where the door seals and cooler were damaged. The facility was not currently keeping any food items in these coolers and they were marked do NOT use. MAINTAIN EQUIPMENT IN GOOD REPAIR.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed that the metal coving behind the the tilt skillets was pulling away from the wall. Properly secure and caulk the cove molding to prevent food from becoming caught behind the wall.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Observed lights out in the fume hood above the ovens. Replace light bulbs to provide adequate light and prevent hazard to staff working in the kitchen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-February-2019
| Comments |
|---|
| PIC- Ray Went over report with the PIC. FACILITY'S PLAN FOR VOMIT OR BODILY FLUID CLEAN UP COMES FROM THE HEALTH AND SAFETY OFFICER. ENSURE THAT CHEMICALS USED ARE CAPABLE OF DESTROYING NOROVIRUS. Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. RECOMMEND A HAND WASHING SINK OR SANITIZER NEAR THE DISH ROOM TO PROMOTE PROPER HAND HYGIENE WHILE WORKING WITH DISHES. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. THE PIC WAS AWARE OF PROPER COOLING TIMES, TEMPERATURES, AND PROCESSES FOR ANY FOODS. FOODS ARE PREPARED DAILY. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – FACILITY DOES NOT PROVIDE ANY RAW OR UNDERCOOKED FOOD ITEMS. IX. Highly Susceptible Populations – While serving any at risk populations foods shall be pasteurized and fully cooked. X. Chemical – Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – FACILITY DOES NOT HAVE VARIANCE PROCEDURES. |