3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Observed the kettle ladle and several stainless pan lids that were cracked. Replace or maintain equipment to allow easy cleanability. .
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed clean dishes not completely air dried before stacking. Make sure dishes are completely dry before stacking. .
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed line 2 standing cooler door had a damaged seal and would not stay shut. Properly repair or replace equipment to prevent damage to food and equipment.
Observed freezers 1, 2 and 3 had a large amount of ice buildup. Remove ice to prevent damage to coolers. .
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed sinks in line 1, line 2, diet area, the dish room, and various locations in the kitchen that had leaks. Maintain plumbing system in good repair..
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed wall junction around freezer 1 and 2 were pulling away from the wall. Properly caulk or seal these areas to prevent them from collecting food or other debris. .
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed areas where the floor was wearing down and is no longer smooth and easily cleanable. Continue to improve and repair the floors so that they are smooth and easily cleanable. .
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-August-2019
| Comments |
|---|
| PIC- Jeff Went over the report with the PIC during the time of the inspection. 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. 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. Required records available for shellstock tags and/or parasite destruction. 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. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. OBSERVED KETTLE LADLE WAS PEELING AT A WELD. PROPERLY FIX OR REPLACE LADLE TO ALLOW EASY CLEANABILTY. VIII. Consumer Advisory – facility does not provide any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. . |